Quick Asian BBQ Tofu Bowl
with Japanese Salad, Plant-Based Soy Aioli & Fresh Chilli
This bowl is a medley of flavour, colour and texture thanks to crisp BBQ tofu, crunchy veggies and rich aioli. If you're feeling extra adventurous, even add some fresh chilli for a spike of heat!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
Pea Pods
½
Long Chilli (Optional)
1
cucumber
1
carrot
1 packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
vegetable stock powder
1 packet
plant-based aioli
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Trim and thinly slice pea pods lengthways. • Thinly slice long chilli (if using) • Roughly chop cucumber. • Using a vegetable peeler, peel carrot into ribbons.
• Pat dry firm tofu with paper towel and cut into 1cm chunks. • In a medium bowl, combine tofu, Asian BBQ seasoning and a drizzle of olive oil. • To the bowl with tofu, add cornflour and vegetable stock powder, tossing to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When the oil is hot, shake excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. Season with a generous pinch of pepper.
• Meanwhile, in a small bowl, combine plant-based aioli and the soy sauce. • In a large bowl, combine Japanese style dressing and a drizzle of vinegar. Season with salt and pepper. • To the bowl with the Japanese dressing, add carrot, pea pods, cucumber and mixed salad leaves, tossing to coat.
• Divide Japanese salad between bowls then top with Asian BBQ tofu. • Drizzle over plant-based soy aioli and sprinkle with chilli to serve. Enjoy!