Satay Tofu with Wasabi Dressed Coleslaw
Preparation Time:
40 mins
Cooking Time: 15 mins
Serves: 4
Ingredients:
300g Provamel tofu cubed
Coleslaw
2 medium sized carrots finely shredded
1/4 white cabbage finely sliced
1/4 cucumber deseeded
10g/0.35oz chopped coriander
10g/0.35oz toasted sesame seeds
Dressing
1 dsp of runny honey
Juice of one lime
4 dsp sesame oil
2cm length of wasabi paste from a tube
2 dsp rice wine vinegar
Salt and pepper
Satay sauce
30g /1oz salted peanuts
150 ml /5floz coconut milk
Juice and zest of one lime
100g/3.52oz smooth peanut butter
6g/0.21oz coriander leaves and stalks
2 kaffir lime leaves
2 tsp light brown sugar
1/2 red chilli deseeded
Method:
- Soak lime leaves in a cup of hot water for 10 mins.
- Add all satay ingredients except the peanuts to a mini blender and blend until smooth.
- Next add the peanuts and blend for a short amount of time making sure there are still some crunchy bits of the peanut left.
- Cube the Provamel tofu into 2cm cubes and add to 3/4 of the satay sauce, reserve the rest to serve with the dish. Marinade over night or for at least a couple of hours.
-Thread the cubes on to metal skewers and place under a medium grill for 10-15mins or until they have obtained some colour on all sides.
- While the tofu is grilling grate the carrot, finely shred the white cabbage and chop the deseeded cucumber into half moon shapes.
- Whisk all of the dressing ingredients together and toss over the coleslaw with some toasted sesame seeds.
- Serve the tofu skewers on top of the coleslaw with a small bowl of satay sauce for dipping and a wedge of lime.
Tip/Serving Suggestion: This could be served as a main dish or a starter, try swapping the coleslaw for jasmine rice.