Miso-Glazed Pumpkin, Tofu & Crunchy Rainbow Salad

Name: Miso-Glazed Pumpkin, Tofu & Crunchy Rainbow Salad with Creamy Dressing & Pickled Ginger
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crunchy Fried Noodles; 1 Cucumber; 1 packet Deluxe Salad Mix; 1 sachet Everything Garnish; 1 packet Garlic Aioli; 1 packet Japanese Dressing; 1 Lemon; 1 packet Miso Paste; 1 packet Mixed Salad Leaves; 1 packet Pickled Ginger; 1 Pumpkin; 1 Red Radish; 1 Japanese Tofu

with Creamy Dressing & Pickled Ginger

Get up to $200 off!

This crunchy rainbow salad has flavour, texture and colour, leaving no box unticked. A superstar salad this good, deserves some equally sensational company, so welcome to the plate; miso-glazed pumpkin and tofu. You can thank us later!

We’ve replaced the deluxe salad mix in this recipe with slaw mix due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Sesame

•Eggs

•Soy

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.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crunchy Fried Noodles

(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

Cucumber

1 packet

Deluxe Salad Mix

1 sachet

Everything Garnish

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Gluten, Wheat.)

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

Lemon

1 packet

Miso Paste

(Contains: Gluten, Wheat, Soy;)

1 packet

Mixed Salad Leaves

1 packet

Pickled Ginger

Pumpkin

Red Radish

Japanese Tofu

(Contains: Gluten, Wheat, Soy; May be present: Peanuts, Sesame.)

Nutritional Values

Calories644 kcal

Energy (kJ)2700 kJ

Fat41.8 g

of which saturates5.2 g

Carbohydrate39.1 g

of which sugars20.3 g

Dietary Fibre9.9 g

Protein25.2 g

Sodium1450 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • In a small bowl, combine miso paste, the honey and vinegar. • Place pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. Brush over miso mixture. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• Meanwhile, thinly slice red radish and cucumber into rounds. Slice lemon into wedges. • Cut tofu into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl.

• In a large bowl, combine garlic aioli, Japanese style dressing, the low sodium soy sauce and a good squeeze of lemon juice. • When pumpkin is done, to bowl with dressing, add deluxe salad mix, mixed salad leaves, radish, cucumber and crunchy fried noodles. Toss to combine. Season to taste.

• Divide crunchy rainbow salad between bowls. Top with miso glazed roast pumpkin and tofu. • Sprinkle with a pinch of everything garnish. Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy!