2. Thinly slice apples and halve snow peas. Dice avocado and chop coriander. Place in large bowl with cabbage and sprouts. Set aside.
3. Heat pan over medium-high heat. Add nut/seed mixture and 1 tbsp sugar. Cook stirring for 2-3 minutes until clusters form. Remove to cool on a plate (see note), reserve pan.
4. Dice tofu and pour 3 tbsp of dressing to coat. Dust with 2 tbsp flour and season with cracked black pepper. Heat pan over medium-high heat with 2 tbsp oil. Cook for 2-3 minutes, tossing gently until crispy.
5. Gently toss salad with remaining dressing. Top with tofu, scatter over seed mix and garnish with sliced red chilli.
We used cornflour to coat the tofu.
Cool the nut clusters on a plate lined with baking paper for to make cleaning up easier.
green apples 2
snow peas 1/2 punnet (125g)
coriander 1/2 packet
shredded red cabbage 1 bag (300g)
crunchy sprout combo 1/2 punnet
nut/seed mix 1 packet (100g)
firm tofu 1 packet (400g)
red chilli 1
From your pantry:
oil (for cooking), pepper, soy sauce, garlic (1 clove), brown sugar, flour of choice, apple cider (or rice wine) vinegar