For the ginger tofu
2 tbsp soy sauce
1 garlic clove, microplaned
¼ lime, juice
1 tbsp coconut sugar
1 tsp sesame oil
1 block firm tofu, patted dry and sliced
1 tbsp extra virgin olive oil
3-inch knob ginger, microplaned
⅓ cup chia seeds
¼ cup apple cider vinegar
1 tbsp honey
¼ tsp cayenne pepper
Salt & pepper
For the slaw
2 cups purple cabbage, finely shredded
1 apple, grated
1 carrot, grated
2 spring onions, chopped
1 tbsp fresh coriander, chopped
1-inch knob of ginger, microplaned
In a bowl mix soy sauce, garlic, ginger, lime, coconut sugar and sesame oil. Marinade the tofu for a few hours, or ideally overnight (if you have the time).
Shallow fry the tofu in a pan with a tbsp of extra virgin olive oil, don’t discard the marinade, as it will become the dressing for the slaw. Turn tofu over to cook on each side until crunchy.
Add cayenne pepper, honey and apple cider vinegar to the marinade ingredients. Add the chia seeds and combine.
Prepare salad ingredients in a large bowl and drizzle with the dressing. Serve with the fried tofu.