• 100 grams firm tofu, sliced • sesame oil • ½ cup white cabbage, finely shredded • ½ cup red capsicum, sliced • ¼ cup yellow capsicum, sliced • ½ cup bean sproutsr • 1 shallot, finely sliced sideways • sesame seeds, toasted • ¼ cup coriander leaves • Vietnamese mint
Pat tofu dry and brush with sesame oil.
Place on a hot grill for a couple of minutes each side.
Combine cabbage, capsicums, bean sprouts and shallots with dressing.
Place on the serving plate and add grilled tofu slices on top.