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Miso Tamarind Crunch Salad with Griddled Tofu (or Prawns)

The combination of prawns and tofu in this dish creates a kind of surf-and-plant experience. The contrast in textures complements the crunch of the cabbage beautifully, while the tamarind brings a sharp, bitter tang and the miso delivers deep umami richness. Adding mint, raw peanuts, smoky paprika, cinnamon, and a touch of lemon steers the flavour profile into a vibrant fusion of Middle Eastern and Asian influences—and it works surprisingly well.

This dish makes an ideal centerpiece for a barbecue. Swap the prawns for more tofu and replace the honey with maple syrup, and it transforms into a perfect option for vegan guests. Versatile, bold, and packed with flavour, it’s a real crowd-pleaser.

Nutritionally, it’s just as impressive. Each serving provides 31 grams of protein, 11 grams of fiber, complex slow-release carbohydrates, and a wealth of vitamin A, vitamin C, calcium, iron, and powerful antioxidants.

Ingredients

Salad

  • 400g Purple Cabbage (finely shredded)

  • 1 Red Bell Pepper (cored, deseeded, cut into thin strips)

  • 1 Yellow Bell Pepper (cored, deseeded, cut into thin strips)

  • 3 stalks Celery (very thinly sliced)

  • 4 stalks Green Onion (thinly sliced diagonally)

  • 175g Raw Peanuts (roasted in a dry pan)

  • 30g Mint Leaves (roughly chopped)

  • 600g Tofu (cut into 2.5cm cubes)

    • Optional swap: Use 300g tofu and 300g cooked tiger prawns for a tofu & prawn combo.

Dressing

  • 3 tbsp Tamarind Paste

  • 3 tbsp Miso Paste

  • 1 1/2 tbsp Raw Honey

  • 3 tbsp Extra Virgin Olive Oil

  • 1 tsp Smoked Paprika

  • 1 tsp Cinnamon (ground)

  • 1/2 Lemon (zest and juice)

  • Sea Salt & Black Pepper (to taste)

Directions

  1. Preheat a non-stick griddle pan over high heat.

  2. Combine all the salad ingredients—except the tofu (and prawns, if using)—in a large mixing bowl.

  3. Mix the dressing ingredients together in a small jug. Season well with salt and pepper.

  4. Marinate the tofu cubes in a third of the dressing. If using prawns, add them to the same bowl and toss lightly to coat.
    Pour the remaining dressing over the salad and toss thoroughly to coat all the ingredients.

  5. Griddle the tofu cubes (and prawns if using) until they get nice grill marks and a bit of char.

  6. Serve the tofu (and prawns, if included) on top of the salad.