1 pack Smoked Tofu, cubed
2 tbs Sesame Oil
2 tbs Maple Syrup
3 tbs Mixed Sesame Seeds
2 tbs Soy Sauce
2 tbs Tahini
Juice & Zest of a Lime
1 tsp Dried Chilli Flakes
1 tbs Coconut Sugar
1/2 Red Cabbage, shredded fine
2 big Handfuls Baby Lettuce or Spinach
Small Handful, Thai Basil
Small Handful, Fresh Coriander
2 Carrots, Ribboned
4 Spring Onions, sliced fine on an angle
MethodWatch Tutorial Video
Add the cubed tofu to a mixing bowl then stir in the sesame oil, maple syrup & sesame seeds. When all the tofu is coated, transfer to a non stick baking tray, then place into the oven for 8 minutes.
Meanwhile in the same bowl add the dressing ingredients and whisk together.
Add the shredded red cabbage and mix well. Set aside for a few minutes for the dressing to work its magic.
When the tofu is golden, plate up. I like to plate my salad in layers, first red cabbage, then carrot ribbons, followed by the tofu, herbs & spring onions.
Before eating mix the salad together & add any left over dressing.