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🍽️ Marinated Tofu with Chinese Cabbage Salad

340 kcal · 30 min · 4 servings

Ingredients

• 800 g tofu
• 1 onion
• 10 g ginger (1 piece)
• 40 g cilantro (2 bunches)
• 1 tbsp curry powder
• 3 tbsp coconut milk
• 500 g small napa cabbage (1 small napa cabbage)
• 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. Cut the tofu into 18 equal slices.
2. 2. Peel the onion and chop it roughly.
3. 3. Peel the ginger and chop it as well.
4. 4. Wash the 4 stalks of coriander and shake them dry.
5. 5. Put the onion, ginger, coriander, curry powder, and coconut milk into a blender.
6. 6. Blend the mixture until smooth.
7. 7. Brush the tofu slices with the marinade.
8. 8. Place the tofu in the refrigerator and marinate it for at least 30 minutes.
9. 9. Wash the Chinese cabbage.
10. 10. Remove the hard stems from the Chinese cabbage.
11. 11. Cut the Chinese cabbage into thin strips.
12. 12. Peel the carrot.
13. 13. Cut the carrot into thin strips.
14. 14. Wash the spring onions.
15. 15. Cut the spring onions into rings.
16. 16. Wash the bell pepper.
17. 17. Remove the inside of the bell pepper.
18. 18. Cut the bell pepper into thin strips.
19. 19. Wash the remaining coriander and shake it dry.
20. 20. Pluck the leaves from the coriander.
21. 21. Put the Chinese cabbage, carrot, spring onion, coriander, and bell pepper into a bowl.
22. 22. Mix the ingredients for the salad.
23. 23. Heat the remaining oil in a frying pan.
24. 24. Fry the tofu on both sides for 5 to 8 minutes over medium heat.
25. 25. Mix rice vinegar, 5 tablespoons of oil, soy sauce, vegetable broth, salt, and pepper for the dressing.
26. 26. Plate the tofu and salad on 6 plates.
27. 27. Serve the dish with the dressing.

Nutrition per serving

• kcal: 340
• Protein: 23 g · Fett/Fat: 23 g · Carbs: 10 g