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Summer corn and mango slaw with peanut tofu
Author: Claudia Brick
Ingredients
  • Sushi rice to serve.
Mango and Corn Slaw
  • ½ green cabbage
  • 1 mango – ideally not too ripe
  • 1 carrot
  • 2 lebanese cucumbers
  • 1-2 cobs sweetcorn
  • ½ bunch spring onion finely sliced
  • 1 cup finely chopped coriander
  • ½ cup each torn mint (and/or Vietnamese mint if you have it)
  • ½ cup thai basil leaves, torn (or regular basil)
  • 2 tablespoons sesame seeds toasted
  • crispy fried shallots, to serve
  • 1 avocado, to serve
Slaw Dressing
  • 2 tablespoons Japanese mayo
  • 2 tablespoons roasted sesame dressing (I use Kewpie brand)
  • Juice of 1 lemon or lime
  • 1 red chilli finely chopped or you can use a teaspoon or two of sriracha sauce to taste
Peanut Tofu
  • 300 g firm tofu cut into cubes
  • 1 tablespoon sriracha sauce
  • 1 tablespoon soy sauce
  • ⅓ cup chunky peanut butter
  • Juice of 1 lime
  • Water to loosen
Instructions
  1. Cook your rice however your normally do – stovetop or rice cooker.
Peanut Tofu

  1. To prep the tofu: in a flat base container or bowl, combine the cubed tofu, soy sauce and sriracha. Toss gently to coat and set aside while you make the slaw.

  2. Heat a large pan over high heat with a tablespoon of oil. Add the tofu, reserving any extra soy/sriracha, and cook, turning intermittently, until brown on most sides.

  3. In a small bowl combine the peanut butter, lime and any extra reserved soy/sriracha. While stirring, add warm water a little at a time, until cohesive and pourable- it might get thicker before it thins out.

  4. When the tofu is cooked, turn the heat off and pour the peanut sauce over. Use a rubber spatula to flip the tofu to coat.

Mango and Corn Slaw

  1. For the sweetcorn: either boil the cobs for 3-4 minutes in a pot or cook with a bit of oil and salt on a grill or barbecue, then slice off the kernels. Add to a large bowl.

  2. Use a mandoline or sharp knife to very thinly slice the cabbage, carrot and cucumber. Add to the bowl.

  3. Peel and thinly slice the mango and add.

  4. Add the finely chopped spring onion, herbs and toasted sesame seeds.

  5. For the dressing: combine all ingredients in a small bowl. Pour over the slaw and use your hands to toss everything together well.

  6. Serve the slaw with rice, tofu and any extras like fried shallots, avocado or extra mayo and chilli.