BBQ Spiced Japanese Tofu Bowl
with Salad, Plant-Based Soy Aioli & Fresh Chilli
This bowl is a medley of flavour, colour and texture thanks to crisp Japanese tofu, crunchy veggies and rich aioli. If you're feeling extra adventurous, even add some fresh chilli for a spike of heat!
The quantities provided above are averages only.
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
Long Chilli
2
Cucumber
1
Carrot
1
Asian BBQ Seasoning
(Contains Gluten, Soy, Wheat;)
1
Cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Japanese Tofu
(Contains Wheat, Gluten, Soy; May be present: Peanut, Sesame. )
1
Plant-Based Aioli
1
Japanese Dressing
(Contains Sesame, Soy;)
1
Mixed Salad Leaves
Not included in your delivery
1
olive oil
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Cooking Steps
• Thinly slice long chilli (if using) • Roughly chop cucumber. • Using a vegetable peeler, peel carrot into ribbons.
• 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.
• 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.
• Divide Japanese salad between bowls then top with BBQ spiced Japanese tofu steaks. • Drizzle over soy aioli and sprinkle with chilli to serve. Enjoy!