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
• 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.