Date posted: 22/01/2020

Bang bang salad

Tofu provides essential amino acids the body needs to make neurotransmitters that affect how we think and feel

  • Serves 10
Votes: 1 Average: 5


Satay paste 280g
Cook Asia coconut milk 155ml
Casa De Mare lime juice squeezy 20ml
Fresh copped coriander 15g
Extra virgin cold pressed rapeseed oil 30ml
Everyday Favourites crushed chillies 1g
Tofoo Co. smoked tofu 400g
Blanched green beans 400g
Fresh copped coriander 500g
Finely sliced red cabbage 250g
Julienne carrots 250g
Finely sliced red onion 150g
Finely sliced white cabbage 250g
Fresh mint 1 bunch
Fresh coriander 1 bunch
Spring onions sliced 1 bunch
Everyday Favourites sesame seeds 20g
Everyday Favourites salted peanuts 200g
Grilled lime 1/4 10


  1. To make the dressing, heat the Satay paste in a saucepan, add the coconut milk and simmer for 3-4 minutes. Remove from the heat, cool then add the lime juice, coriander, oil and chilli flakes and stir together.
  2. Slice and grill the tofu and leave to one side.
  3. To make the salad, combine the edamame beans, red cabbage, carrots, red onion, white cabbage, mint and coriander and drizzle 80g of the dressing over the salad. The remainder goes into a dressing pot or straight over the tofu.
  4. Place the salad into a bowl or pot and then top with tofu, sesame seeds, crushed peanuts and the grilled lime 1/4.
  5. Finish with spring onion slices.
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