This quick and bold tasty Chinese salad is full of high protein tofu and colourful veggies. It makes the perfect lunch on a sunny day!
2 cups tofu skin (or tofu sheets sliced)
½ medium carrot shredded
½ medium cucumber shredded
½ cup shredded red cabbage
2 tbsp soy sauce
1 tbsp vegetarian mushroom oyster sauce
1 tbsp rice vinegar
½ tbsp maple syrup or honey
1 thai chilli- chopped
1.50 tsp fresh ginger minced
1 tbsp fresh mint chopped
1 tsp sesame oil
Salt & pepper to taste
Garnish with 1 tbsp cilantro and 1 tsp toasted sesame seeds
Drizzle chilli oil 1 tsp
DIRECTIONS
1Add soy sauce, vegetarian mushroom oyster sauce, rice vinegar, maple syrup, Thai chilli, ginger, mint, sesame oil in a medium bowl and whisk together.
2Add tofu skin, red cabbage, carrots and cucumber to sauce and mix until combined. Salt and pepper to taste. Top with cilantro, roasted sesame seeds and chilli oil.
Ingredients
2 cups tofu skin (or tofu sheets sliced)
½ medium carrot shredded
½ medium cucumber shredded
½ cup shredded red cabbage
2 tbsp soy sauce
1 tbsp vegetarian mushroom oyster sauce
1 tbsp rice vinegar
½ tbsp maple syrup or honey
1 thai chilli- chopped
1.50 tsp fresh ginger minced
1 tbsp fresh mint chopped
1 tsp sesame oil
Salt & pepper to taste
Garnish with 1 tbsp cilantro and 1 tsp toasted sesame seeds
Drizzle chilli oil 1 tsp
Directions
DIRECTIONS
1Add soy sauce, vegetarian mushroom oyster sauce, rice vinegar, maple syrup, Thai chilli, ginger, mint, sesame oil in a medium bowl and whisk together.
2Add tofu skin, red cabbage, carrots and cucumber to sauce and mix until combined. Salt and pepper to taste. Top with cilantro, roasted sesame seeds and chilli oil.
