Asian slaw with peanut tofu

This delicious and zingy Asian slaw is more substantial thanks to the addition of vermicelli noodles and some baked peanut tofu. It’s vegan and gluten-free.

PEANUT TOFU:
200 g / 7 oz firm or extra firm tofu, pressed
2 tbsp 100% natural peanut butter (I make it from roasted peanuts)
2 tsp tamari (if GF) or soy sauce + more to season tofu
1½ tsp maple syrup
1 tbsp lime juice or rice vinegar
½ tsp sambal oelek (Indonesian chilli paste)
1 tsp toasted sesame oil

SALAD INGREDIENTS:
100 g / 3.5 oz vermicelli rice noodles
1 broccoli stalk, cut into ribbons (with a speed peeler)
1 spring onion, sliced finely
1 carrot, cut into ribbons
small wedge of red cabbage, shredded finely (with a mandolin)
6 leaves of Chinese cabbage, sliced finely
10 radishes, sliced finely
small English cucumber, julienned (with a julienne peeler)
¼ cup radish sprouts
pickled ginger, cut into thin strips
2 tbsp fresh coriander, chopped

DRESSING:
2 tbsp tamari (for GF version) OR soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar or lime juice
2 tsp toasted sesame oil
1-2 tsp hot chilli paste (I used Indonesian sambal oelek), adjust to taste

View the full recipe at Lazy Cat Kitchen →