Plant-Based 
medium 
4 People
Shredded wombok salad with mango and tofu tossed with creamy satay dressing and coriander.
1. Zest and juice the lime. Roughly chop or crush peanuts. Blend with coconut milk and 1 tbsp soy sauce until combined but slightly textured. Season with more soy sauce if needed.
2. Shred wombok. Slice spring onions and julienne carrots (or cut into thin matchsticks). Slice mango and chop coriander.
3. Slice tofu. If preferred you can cook in a frypan over medium heat to warm through.
4. Toss satay tofu with prepared vegetables. Divide between plates. Slice chilli and scatter over top to serve.
2. Shred wombok. Slice spring onions and julienne carrots (or cut into thin matchsticks). Slice mango and chop coriander.
3. Slice tofu. If preferred you can cook in a frypan over medium heat to warm through.
4. Toss satay tofu with prepared vegetables. Divide between plates. Slice chilli and scatter over top to serve.
lime 1
roasted peanuts 1 packet (100g)
coconut milk 165ml
baby wombok cabbage 1/2
spring onions 1/3 bunch
carrots 2
mango 1
coriander 1/2 packet
satay tofu 1 packet
red chilli 1
From your pantry:
soy sauce
roasted peanuts 1 packet (100g)
coconut milk 165ml
baby wombok cabbage 1/2
spring onions 1/3 bunch
carrots 2
mango 1
coriander 1/2 packet
satay tofu 1 packet
red chilli 1
From your pantry:
soy sauce
