This morning when I woke up I starting thinking about why it is that I love cooking so much. The conclusion I came to is that I have no trepidation around it. As a person who suffers a bit from anxiety, this is a big thing for me. I understand this may be because I’m a seasoned cook, but even when exploring new recipes, the kitchen is my sanctuary from the outside world. A place where I know the outcomes of my actions – yes, these onions will sweeten and soften when I cook them in oil. There is a comfort is knowing that, regardless of whether a recipe is new or not.
That said, I probably wouldn’t cook something totally out of my skill set with ingredients I don’t understand if I was serving at a dinner party, but I relish the chance to explore a new ingredient and get out of my comfort zone, all within the comfort of my own kitchen. When you’re just serving you and your loved ones, why not experiment a little! Your skill set and repertoire will grow, and you’ll get a chance to try something new! Even if a recipe doesn’t work out as planned (it does help if you actually follow it, something I don’t always do!) you learn from your mistakes. I’m thinking maybe the trick is to choose something just slightly out of your comfort zone, rather than choose a mammoth project in a cuisine that you’ve never even eaten. But hey, it’s something we can work towards!
Today I’m sharing this light and seasonal slaw with a peanut dressing – it’s flavours similar to satay sauce but without the coconut cream. The crispy fried tofu makes it a bit more substantial, as would the addition of the toasted peanuts. I think this slaw (sans tofu) would also make a great side, or as a filling for a tofu burger or rice paper rolls. I hope you enjoy making something new in your kitchen this week, let me know if you do! xx
Peanut Tofu Slaw
This is quite a light lunch salad, it’ll feed 4 peckish people or 2 hungry people – feel free to double the recipe if needed. Add additional toasted peanuts to add extra crunch and protein. For the carrots you can use a spiralizer and cut them into short strands (as I have here), or use a julienne peeler or box grater. Best made the day of serving.
Prep time: 20 min
Cook time: 10 min
Peanut Tofu Slaw
1 tbls | 20ml tamari
1 -2 tbls coconut sugar or honey (to taste)
1 small garlic clove, finely chopped
100g | 4 spring onions, trimmed and finely sliced
In a small bowl, make the dressing by mixing together the peanut butter, sauces, oils, sugar, garlic and ginger. Stir well until the peanut butter is broken up and the sugar has mostly dissolved. Taste and adjust sweetness, if desired.
In a large bowl toss the cabbage, carrot and spring onions with the dressing. Leave for 10-20min for the cabbage to soften a little.
Meanwhile, fry the tofu with the olive oil in a fry pan over high heat. Do your best to cook each side till golden and crispy, 7-10min.
Toss the mint and pea shoots through the cabbage, and top with the tofu and sesame seeds. Best served immediately with fresh lime wedges and toasted peanuts, if desired.