Name: Crispy Thai tofu with pomelo slaw
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 grams (1¼ pounds) hard tofu, cut into 8 slices; 2 fresh long red chillies, seeded; 10cm (4-inch) stick fresh lemon grass (20g), white part only, chopped finely; 1/4 cup (60ml) olive oil; 1/2 pomelo (340g), segmented (see tips); 1/4 medium cabbage (375g), sliced thinly; 1 medium carrot (120g), cut into long thin strips (see tips); 1 small red onion (100g), sliced thinly; 1 cup loosely packed fresh coriander (cilantro) leaves, chopped coarsely; 1/2 cup (70g) roasted peanuts, chopped coarsely; Ginger dressing; 1/4 cup (60ml) pomelo juice; 1 tablespoon lime juice; 2 tablespoons olive oil; 1 tablespoon light soy sauce; 1 tablespoon finely grated fresh ginger; 2 teaspoons caster (superfine) sugar

Ingredients

600 grams (1¼ pounds) hard tofu, cut into 8 slices

2 fresh long red chillies, seeded

10cm (4-inch) stick fresh lemon grass (20g), white part only, chopped finely

1/4 cup (60ml) olive oil

1/2 pomelo (340g), segmented (see tips)

1/4 medium cabbage (375g), sliced thinly

1 medium carrot (120g), cut into long thin strips (see tips)

1 small red onion (100g), sliced thinly

1 cup loosely packed fresh coriander (cilantro) leaves, chopped coarsely

1/2 cup (70g) roasted peanuts, chopped coarsely

Ginger dressing

1/4 cup (60ml) pomelo juice

1 tablespoon lime juice

2 tablespoons olive oil

1 tablespoon light soy sauce

1 tablespoon finely grated fresh ginger

2 teaspoons caster (superfine) sugar

Method

1.Pat tofu dry with paper towel. Finely chop 1 chilli; thinly slice other chilli. Combine lemon grass, chopped chilli and oil in a large shallow dish. Add tofu; turn to coat. Stand for at least 10 minutes.

2.Meanwhile, make ginger dressing: combine ingredients in a small bowl. Season to taste. Reserve 1/3 cup of the dressing.

3.Place pomelo segments, cabbage, carrot, onion, coriander and sliced chilli in a large bowl with remaining dressing; toss gently to combine. Sprinkle with peanuts.

4.Cook tofu, in batches, on a heated oiled grill plate (or grill or barbecue) over high heat for 3 minutes each side or until golden and crisp. Drain on paper towel.

5.Divide slaw between serving bowls. Serve topped with tofu slices, drizzled with reserved dressing. ginger dressing. Combine ingredients in a small bowl. Season to taste.

Tofu can be marinated a day ahead; keep covered in the fridge. To segment the pomelo, cut the top and bottom from pomelo; cut off the rind with the white pith, following the curve of the fruit. Cut down either side of each segment close to the membrane to release the segment. You can use grapefruit instead of pomelo. Use a julienne peeler to cut the carrot into long thin strips. Julienne peelers are available from kitchenware stores and Asian food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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