1. Zest and juice lime. Combine with 1 crushed garlic clove, 1 tbsp vinegar, 1/2 cup soy sauce, 2 tbsp oil and 2 tbsp sugar.

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.

Notes:
We used cornflour to coat the tofu. 



Cool the nut clusters on a plate lined with baking paper for to make cleaning up easier.

lime 1

green apples 2
snow peas 1/2 punnet (125g)
avocado 1
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