Raw Sesame Cabbage Salad with Crispy Tofu
Ingredients
- 700g Tofu (cubed)
- 70g Tamari (sub coconut amino)
- 30g Tapioca Starch
- 30ml Sesame Oil
- 20ml Apple Cider Vinegar
- 15ml Lime Juice (fresh lime)
- 710g Purple Cabbage (sliced thin)
- 2 Carrots (cut into match sticks)
- 1 Tsp Ground Ginger
- 15g Coriander (roughly chopped)
Optional
- Rice, quinoa, or noodles (for serving)
Preparation
Preheat the oven to 400ºF (204ºC) and line a baking tray with baking paper.
Add the tofu cubes to a bowl and gently toss with the tamari and ginger. Now add the tapioca starch and gently toss until the tofu cubes are well coated. Arrange the tofu cubes on the prepared baking sheet and bake for 30 minutes, flipping halfway through.
In a small bowl, combine the sesame oil, apple cider vinegar, and lime juice.
In a large bowl add the cabbage, carrot, and coriander. Add the dressing and mix well with your hands making sure everything is coated.
Top with tofu and a crack of black pepper. Serve with a side of rice or noodles!
