Sticky tofu skewers with Japanese slaw
4 serves
15 m
10 m
Ingredients
- 8 Bamboo Skewers, soaked in water for 30 minutes prior to use
- 1 tablespoon honey
- 2 tablespoons salt reduced soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 680 g extra firm tofu, cut into 2.5 cm cubes
- 1 tablespoon sesame seeds, to serve
- Spray olive oil
Japanese slaw
- 100 g sugar snap peas, sliced lengthways
- 3 radishes, trimmed, thinly sliced
- 1 large carrot, cut into thin matchsticks
- 150 g rocket leaves
- 2 cups red cabbage, finely sliced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
Method
Step 1
Whisk honey, soy sauce, lime juice and sesame oil in a bowl. Add tofu and marinate in sauce for at least 2 hours.
Step 2
Thread the tofu onto 8 pre-soaked skewers.
Step 3
Heat oil in a large non-stick frying pan over medium heat. Cook tofu skewers for 1 to 2 minutes each side, basting with any remaining glaze.
Step 4
To make Japanese Slaw, combine sugar snap peas, radishes, carrot, cabbage and rocket leaves in a large bowl. Whisk together the olive oil and lime juice and toss through slaw to combine.
Step 5
Serve tofu skewers with slaw and sprinkle over sesame seeds.
