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heartfoundation.org.au|Helpline 13 11 12

Sticky tofu skewers with Japanese slaw

5 - 10 minutes (15 minutes plus 2 hours marinating)
    8 Bamboo Skewers, soaked in water for 30 minutes prior to use
  • 1 tablespoon honey
  • 2 tablespoons salt reduced soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 680g extra firm tofu, cut into 2.5cm cubes
  • 1 tablespoon sesame seeds, to serve
  • Spray olive oil
  • *Japanese slaw*
  • 100g sugar snap peas, sliced lengthways
  • 3 radishes, trimmed, thinly sliced
  • 1 large carrot, cut into thin matchsticks
  • 150g rocket leaves
  • 2 cups red cabbage, finely sliced
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
Whisk honey, soy sauce, lime juice and sesame oil in a bowl. Add tofu and
marinate in sauce for at least 2 hours.

Thread the tofu onto 8 pre-soaked skewers.

Heat oil in a large non-stick frying pan over medium heat. Cook tofu
skewers for 1 to 2 minutes each side, basting with any remaining glaze.

To make Japanese Slaw, combine sugar snap peas, radishes, carrot, cabbage
and rocket leaves in a large bowl. Whisk together the olive oil and lime
juice and toss through slaw to combine.

Serve tofu skewers with slaw and sprinkle over sesame seeds.

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