Quick Asian BBQ Tofu Bowl
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Quick Asian BBQ Tofu Bowl

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.

Tags:
Plant Based
Under 650kcal
Under 40g carbs
Quick Prep
Quick
Climate Superstar
Allergens:
Soy
Gluten
Wheat
Sesame

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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)

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Nutritional Values

Energy (kJ)2354 kJ
Fat33.9 g
of which saturates2.4 g
Carbohydrate30.9 g
of which sugars14.6 g
Dietary Fibre17.4 g
Protein28.2 g
Sodium1698 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Trim and thinly slice pea pods lengthways. • Thinly slice long chilli (if using) • Roughly chop cucumber. • Using a vegetable peeler, peel carrot into ribbons.

2
2

• 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.

3
3

• 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.

4
4

• Divide Japanese salad between bowls then top with Asian BBQ tofu. • Drizzle over plant-based soy aioli and sprinkle with chilli to serve. Enjoy!

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