Malaysian Tofu & Deluxe Salad
with Lemongrass Coconut Dressing & Crispy Shallots
Busting with crowd-pleasing Malaysian flavours, everyone will be happily getting their daily dose of veg with this tender tofu and salad dish.
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
1
cucumber
½
lemon
1 packet
Malaysian tofu
(Contains: Soy, Gluten, Peanuts, Wheat; May be present: Sesame.)
1
carrot
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
deluxe salad mix
1 packet
mixed salad leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tbs
low sodium soy sauce
(Contains: Soy, Gluten/Gluten;)
Utensils
Cooking Steps
• Cut cucumber into thin half-moons. • Cut lemon into wedges. • Cut Malaysian tofu into 2cm chunks. • Using a vegetable peeler, peel carrot into ribbons.
• 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 and cover to keep warm.
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook gingerlemongrass paste (watch out, the paste might splatter) until fragrant, 1 minute. • Stir in coconut milk, the brown sugar, low sodium soy sauce and a squeeze of lemon juice, then cook until bubbling, 1-2 minutes. • Allow to cool slightly.
• In a large bowl, combine deluxe salad mix, carrot, cucumber and mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. • Divide deluxe salad between bowls. Top with Malaysian tofu. Drizzle over lemongrass coconut dressing. • Sprinkle over crispy shallots. Serve with remaining lemon wedges. Enjoy!
