BBQ Spiced Japanese Tofu & Chicken Bowl
with Salad, Plant-Based Soy Aioli & Fresh Chilli- Gluten
- Soy
- Wheat
- Sesame
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
This bowl is a medley of flavour, colour and texture thanks to crisp Japanese tofu, chicken, 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.*
Ingredients
½
Long Chilli (Optional)
2
cucumber
1
carrot
1 sachet
asian bbq seasoning
(Contains: Gluten, Soy, Wheat;)
1 sachet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
plant-based aioli
1 packet
japanese-style dressing
(Contains: Soy, Sesame;)
1 packet
mixed salad leaves
1 packet
chicken breast
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice long chilli (if using) • Roughly chop cucumber. • Using a vegetable peeler, peel carrot into ribbons. • Cut chicken breast into 2cm chunks.
• In a large bowl, combine Asian BBQ seasoning, cornflour and a good pinch of salt and pepper. Add Japanese tofu steaks, gently turning to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover 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. • Transfer to a paper towel-lined plate. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove from heat.
• 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 ribbons, cucumber and mixed salad leaves, tossing to coat.
• Slice the chicken. • Divide Japanese salad between bowls, then top with BBQ spiced Japanese tofu steaks and chicken. • Drizzle over soy aioli and sprinkle with chilli to serve. Enjoy!
