BBQ Spiced Japanese Tofu & Pork Strips Bowl
with Japanese Salad, Plant-Based Soy Aioli & Fresh Chilli
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 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
250 g
Pork Strips
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Plant-Based Aioli
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1
Long Chilli
2
Cucumber
1 packet
Mixed Salad Leaves
1
Carrot
1 tin
Sweetcorn
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!
