Pan-Fried Tofu with Cabbage Salad

Pan-Fried Tofu with Cabbage Salad

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Course: Meals, Public
Cuisine: Egg-free, Vegetarian
Servings: 1


  • 100 g Nigari Hard Tofu
  • 1 tbsp Fresh Lemon Grass, Finely Chopped
  • 1 Pod Fresh Red Chilli, Sliced Thinly
  • 40 g Ren Onion, Sliced Thinly
  • 100 g Bean Sprouts
  • 120 g Chinese Cabbage, Shredded
  • 4 Sprigs Fresh Coriander Leaves
  • 15 ml Flaxseed Oil
  • 15 ml Apple Cider Vinegar


  • Slice tofu and pat dry with absorbent paper.
  • Spray fry pan with cooking spray and cook tofu until browned on both sides.
  • Place lemon grass, chilli, onion, sprouts, cabbage and coriander in a bowl and toss gently to combine.
  • Pour over combined flaxseed oil and apple cider vinegar and top with tofu.


Serving: 1g

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