We're in our light and bright era so only a salad will do. Crunchy slaw is the perfect base for sticky plum tofu to lay upon. With a sprinkling of crispy shallots and a tasty fried egg, you'll be not only plating up, but you'll also be eating the rainbow!
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.
1
carrot
1 packet
baby spinach leaves
1
mint
1 packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
plum sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Plant-Based Fish Sauce
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 sachet
crispy shallots
olive oil
2
egg
(Contains Egg;)
½ tbs
plain flour
(Contains Gluten, Wheat;)
drizzle
vinegar (white wine or rice wine)
• Grate carrot. • Roughly chop baby spinach leaves. • Pat dry firm tofu with paper towel and cut into 1cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm.
• Meanwhile, in a medium bowl, combine tofu, sweet soy seasoning and the plain flour. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, shake any excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. • Remove from heat, then add plum sauce, plant-based fish sauce and a splash of water, tossing to coat.
TIP: Cook tofu in batches if your pan is getting crowded.
• In a large bowl, combine shredded cabbage mix, carrot, spinach, mint, garlic aioli and a drizzle of the vinegar. • Divide slaw between bowls. Top with sticky plum tofu and fried egg. • Spoon over any remaining sauce and sprinkle over crispy shallots to garnish. Enjoy!