Asian Glazed Tofu Salad with Chilli, Red Cabbage & Mint

This Asian Glazed Tofu Salad with Chilli, Red Cabbage & Mint is perfect summer day or evening fare. And so quick to make. You can whip this up in about 10 minutes!

Serves 4.


  • 400g block of organic firm tofu, cut into cubes

  • 2T sesame oil

  • 1T raw honey

  • 2T tamari

  • 2T ACV (Apple Cider Vinegar)

  • 1/2 small red cabbage, shredded

  • 1/2C cherry tomatoes, sliced

  • 1C mixed leaf salad

  • 4T torn coriander

  • 4T torn mint leaves

  • 1 red chilli, long, finely sliced

  • 1/2C cashews, toasted until aromas released, and then roughly chopped

  • 1T coconut oil

  • 1 lime, cut in half


In a bowl combine sesame oil, raw honey, ACV, tamari, and stir to combine. Toss in cut up tofu so it’s evenly coated. Heat coconut oil in fry pan and add tofu (reserve some of the marinade for pouring over salad before serving) to pan. Fry until golden. Remove from fry pan and set aside.

In a flat or wide mouth salad bowl assemble sliced red cabbage and then add the mixed leaf salad, cherry tomatoes, cashews, and chilli, and top with cooked tofu. Garnish with mint and coriander and wedge of lime.

Enjoy with ❤️Find me on Instagram @therawfoodkitchen