Sticky Tofu Bites & Sesame Sriracha Slaw
with Mixed Leaves & Crushed Peanuts
- Peanuts
- Soy
- Eggs
- Gluten
- Sesame
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Peanuts
Perfect bite-sized parcels of tofu are doused in a mouth-watering sweet soy and sweet chilli concoction, that tastes even better than it sounds (and it sounds really good!). To add some crunch to your squeaky tofu, add an equally delicious sesame sriracha-laced slaw and you'll be thanking us later! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Garlic
1 packet
Mixed Salad Leaves
1
Firm Tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk.)
1 packet
Shredded Cabbage Mix
1 packet
Sriracha
(May be present: Soy.)
1 packet
Sweet Chilli Sauce
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy May be present: Gluten.)
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
• Roughly chop pea pods.
• Finely chop garlic.
• Cut firm tofu into 1cm chunks.
• In a medium bowl, combine sweet soy seasoning, the plain flour and a good pinch of salt. Add tofu, tossing to coat.
• In a small bowl, combine sweet chilli sauce and the soy sauce.
• In a large microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, cook tofu, tossing occasionally, until golden, 5-7 minutes.
• Remove from heat, then add sweet chilli-soy mixture, tossing tofu to coat.
• Meanwhile, to the bowl with garlic oil, add the mayonnaise, sesame dressing and sriracha, stirring to combine.
• Add pea pods, shredded cabbage mix and mixed salad leaves, tossing to coat. Season to taste with salt and pepper.
TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.
• Divide sesame sriracha slaw between bowls.
• Top with sticky tofu bites.
• Sprinkle over crushed peanuts and tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's balanced, authentic Asian flavours. Some found it delicious, while others felt it needed more seasoning or sweetness.
- Ease of prep: Customers appreciated the quick and easy preparation, with some enjoying learning new skills like making dressings.
- Suggestions: Several recommended tearing and boiling tofu in stock for extra flavour. Some suggested adding stir-fry noodles or roasted vegetables for substance.
- Leftovers: The dish made great leftovers, with enough for lunch the next day for some.
- Portions: A few found the tofu-to-slaw ratio off, suggesting more slaw and sauce to balance the tofu amount.
