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Ingredients
- 225g/8oz firm tofu, cut into
- 2cm/3⁄4in cubes
- 100g/4oz mangetout, cut into
- 3cm/11⁄4in lengths
- 2 small carrots, cut into matchsticks
- 100g/4oz red cabbage, finely shredded
- 2 tablespoons chopped peanuts
- For the marinade
- 2 teaspoons sweet chilli sauce
- 1⁄2 teaspoon grated fresh root ginger
- 1 garlic clove, crushed
- 2 teaspoons light soy sauce
- 2 tablespoons olive oil
Instructions
- To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and
oil in a screwtop glass jar, and shake well. - Put the tofu in a medium bowl, pour the marinade over and stir. Cover
with cling film and refrigerate for 1 hour. - Put the mangetout in a small pan, pour boiling water over and leave to
stand for 1 minute, then drain and plunge into ice-cold water. Drain well. - Add the mangetout, carrots and cabbage to the tofu, and toss together
lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts
and serve immediately
