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!
Prep Time15 mins
2cupstofu skin (or tofu sheets sliced)
½medium carrot shredded
½medium cucumber shredded
½cupshredded red cabbage
2tbspsoy sauce
1tbspvegetarian mushroom oyster sauce
1tbsprice vinegar
½tbspmaple syrup or honey
1thai chilli- chopped
1.50tspfresh ginger minced
1tbspfresh mint chopped
1tspsesame oil
Salt & pepper to taste
Garnish with 1 tbsp cilantro and 1 tsp toasted sesame seeds
Drizzle chilli oil 1 tsp
DIRECTIONS
1
Add soy sauce, vegetarian mushroom oyster sauce, rice vinegar, maple syrup, Thai chilli, ginger, mint, sesame oil in a medium bowl and whisk together.
2
Add 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
2cupstofu skin (or tofu sheets sliced)
½medium carrot shredded
½medium cucumber shredded
½cupshredded red cabbage
2tbspsoy sauce
1tbspvegetarian mushroom oyster sauce
1tbsprice vinegar
½tbspmaple syrup or honey
1thai chilli- chopped
1.50tspfresh ginger minced
1tbspfresh mint chopped
1tspsesame oil
Salt & pepper to taste
Garnish with 1 tbsp cilantro and 1 tsp toasted sesame seeds
Drizzle chilli oil 1 tsp
Directions
DIRECTIONS
1
Add soy sauce, vegetarian mushroom oyster sauce, rice vinegar, maple syrup, Thai chilli, ginger, mint, sesame oil in a medium bowl and whisk together.
2
Add 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.