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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
Pea Pods
½
Long Chilli (Optional)
1
cucumber
1
carrot
1 packet
firm tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 sachet
asian bbq seasoning
(Contains: Soy, Gluten, Wheat;)
1 sachet
cornflour
(May be present: Gluten, Peanuts, Sesame, Wheat, Milk, Soy, 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: Soy, Sesame;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Soy, Gluten;)
drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• 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!
