Sweet chilli tofu with cabbage salad

Wombok has a sweet, mild flavour and makes for the perfect backdrop to this vegetarian meal. Start the recipe a day ahead to allow the tofu to marinate.

Recipe «Sweet chilli tofu with cabbage salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml sweet chilli sauce, 2 tbsp honey, 2 tbsp light soy sauce, 300g pkt firm tofu, cut into triangles, 4 white corn tortillas , 1/2 wombok , shredded, 25g flaked almonds, toasted, 3 green shallots, trimmed, sliced , 1 cup fresh coriander sprigs, Long fresh green chilli, thinly sliced, to serve, 60ml extra virgin olive oil, 1 tbsp white wine vinegar, 1 tbsp honey, 1 tbsp soy sauce.

Ingredients:

• 60ml sweet chilli sauce 
• 2 tbsp honey 
• 2 tbsp light soy sauce 
• 300g pkt firm tofu, cut into triangles 
• 4 white corn tortillas 
• 1/2 wombok , shredded 
• 25g flaked almonds, toasted 
• 3 green shallots, trimmed, sliced 
• 1 cup fresh coriander sprigs 
• Long fresh green chilli, thinly sliced, to serve 
• 60ml extra virgin olive oil 
• 1 tbsp white wine vinegar 
• 1 tbsp honey 
• 1 tbsp soy sauce 

Instructions

1. Combine the chilli sauce, honey and soy sauce in a glass or ceramic dish. Add tofu and stir to coat. Cover and place in the fridge, turning occasionally, for 4 hours or overnight, to marinate.
2. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Pour tofu and marinade onto prepared tray. Bake for 30 minutes or until golden.
3. Meanwhile, place the tortillas on a separate tray. Spray with oil. Bake for 20 minutes or until crisp. Break tortillas into pieces.
4. For the dressing, combine all the ingredients in a bowl. Combine the tortillas, cabbage, almonds, shallots, coriander and chilli, if using, in a large bowl. Add dressing and toss to combine. Serve topped with tofu.