Vietnamese Coleslaw with Barley and Tofu

A delicious wholegrain dish, as demonstrated by Sun Hyland.

  • 1⁄8 Purple Cabbage
  • 250 g block Organic Tofu
  • 1 Red Capsicum
  • 1⁄2 c Organic Barley, Soaked
  • 1 Fresh Chilli, finely chopped
  • 1⁄2 Bunch corriander, finely chopped
  • salt
  • Oil for frying
  • 50 ml Shoyu
  • 50 ml Apple Cider Vinegar
  • 1 c Bean Sprouts
  • 1⁄2 c Roasted Peanuts

Cook the Barley on a low heat until soft- this will take 35-50 minutes. Drain and rinse.

Slice cabbage finely and mix with 2 tsp salt in a large bowl. Allow it to sit while you prepare the rest of the dish.

Slice the tofu into small strips. Slice the capsicum into strips as well. Heat a wok or heavy based pan with a little oil and fry the tofu until crisp. Then throw in the capsicum and chilli and cook for a minute or two, now add the vinegar and soy sauce, and take off the heat.

Rinse the cabbage and pat dry. Add the coriander, barley and the cooked ingredients and mix well. Serve while still warm, topped with bean shoots and toasted peanuts.

Yield
2
Source

thanks to Sun Hyland for the recipe

Prep Time
30 minutes