BBQ Spiced Japanese Tofu & Pork Strips Bowl
with Salad, Plant-Based Soy Aioli & Fresh Chilli
This bowl is a medley of flavour, colour and texture thanks to crisp Japanese tofu, por strips, 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
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
pork strips
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.
• 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. • Cook pork strips in batches, until golden, 2-4 minutes. Transfer to a bowl.
• 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 and pork strips. • Drizzle over soy aioli and sprinkle with chilli to serve. Enjoy!
