Satay Tofu and Raw Vietnamese Salad
Serves 4
Ingredients
2 Tofu Steaks
4 tbsp Peanut Butter
4 tbsp Apple Cider Vinegar
4 tbsp Sesame Oil
4 tbsp Fish Sauce
1 tbsp Soy Sauce
1 tbsp Sesame Seeds
2 Carrots
1 Cucumber
1/2 Cabbage
1 Capsicum
Handful Coriander
1/2 Red Onion
Method
Keep tofu in pack and place under a heavy book for 15 mins. While waiting, julienne carrot and cucumber. Thinly slice cabbage, onion and capsicum, roughly chop coriander leaving some aside for end garnish. Put all veggies into salad bowl and mix together. Mix half apple cider vinegar, half sesame oil, half fish sauce in a jar and pour over veggies. Mix remainder of apple cider vinegar, sesame oil and fish sauce along with peanut butter and soy sauce. Remove tofu from under the book and slice each steak in half. Place on an oven tray and pour mixture over the top, make sure the mixture is quite thick. Bake in oven for 15 mins. Garnish tofu with sesame seeds and salad with remaining coriander and serve.