Marinated Tofu with Chinese Cabbage Salad

Ingredients

• 800 g tofu
• 1 onion
• 10 g ginger (1 piece)
• 40 g coriander (2 bunches)
• 1 tbsp curry powder
• 3 tbsp coconut milk
• 500 g small Chinese cabbage (1 small head)
• 1 Carrot
• 1 Spring onion
• 1 red bell pepper
• 2 tbsp rice vinegar
• 8 tbsp sunflower oil
• 2 tbsp Soy sauce
• 2 tbsp vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   Slice tofu into 18 pieces. Peel and roughly chop the onion. Peel and chop the ginger. Wash and shake dry four stalks of coriander.

2. 2.

   Blend onion, ginger, coriander, curry powder, and coconut milk in a blender until smooth. Brush tofu slices with mixture and marinate in the refrigerator for at least 30 minutes.

3. 3.

   Meanwhile, wash, trim, and finely shred the Chinese cabbage for the salad. Peel and thinly slice the carrot. Wash and cut the spring onion into rings.

4. 4.

   Wash, trim, and finely shred the bell pepper. Wash, shake dry, and pluck leaves from remaining coriander. Combine cabbage, carrot, spring onion, coriander, and pepper in a bowl.

5. 5.

   Heat remaining oil in a pan. Fry tofu over medium heat for 5–8 minutes on each side until golden.

6. 6.

   Meanwhile, whisk together rice vinegar, 5 tbsp oil, soy sauce, vegetable broth, salt, and pepper to make the dressing.

7. 7.

   Plate tofu and salad onto six plates and drizzle with dressing before serving.