Satay tofu with warm cabbage salad

Instructions

1. Whisk peanut butter, sweet chilli sauce and soy sauce in a small saucepan over medium heat for 1-2 minutes or until smooth.
2. Heat oil in a large non-stick frying pan over medium-high heat. Cook tofu for 2 minutes each side or until golden. Set aside. Transfer to a plate.
3. Add asparagus to pan. Cook, turning once, for 3 minutes or until bright green and slightly golden. Transfer to plate with tofu. Stir-fry coleslaw mix in the same pan for 1 minute or until heated through and slightly soft.
4. Divide slaw among serving plates. Top with asparagus, tofu and sauce.