Ingredients

• 1 tbsp Apple Cider Vinegar
• 100 g Bean Sprouts
• 120 g Chinese Cabbage
• 4 springs Coriander (fresh, finely chopped)
• 1 tbsp Flaxseed Oil
• 1 tbsp Lemongrass (fresh, finely chopped)
• 100 g Nigari Tofu (firm)
• 1 pod Red Chilli (fresh, sliced thinly)
• 40 g Red Onions (sliced thinly)

Instructions

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