Golden Sweet Chilli-Makrut Tofu & Pea Pod Salad
with Easy-Prep Pumpkin, Wombok & Crunchy Noodles- Sesame
- Soy
- Gluten
- Eggs
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Sesame
Firm tofu is the perfect canvas for bold Vietnamese-inspired flavours - like the unique citrusy and zesty flavours from makrut lime, which stands up well to the sweet chilli glaze in this fresh, colourful and textural dish. *This recipe is under 650kcal per serving.*
Ingredients
1 bag
Peeled & Chopped Pumpkin
2 leaves
makrut lime leaves
1 bag
Pea Pods
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
sweet chilli sauce
1 packet
ginger paste
½ packet
firm tofu
(Contains: Soy; May be present: Gluten, Peanuts, Wheat, Sesame.)
1 packet
cornflour
(May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Sesame.)
1 packet
sesame dressing
(Contains: Sesame, Soy, Gluten, Eggs, Wheat; May be present: Milk.)
1 bag
Shredded Wombok
1 bag
baby spinach leaves
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Sesame.)
Not included in your delivery
olive oil
1 tbs
water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
• Meanwhile, remove centre veins from makrut lime leaves, then very finely chop. • Trim and roughly chop pea pods. • In a small bowl, combine makrut leaves, mixed sesame seeds, sweet chilli sauce, ginger paste, the water and the soy sauce.
TIP: The makrut leaves are fibrous so make sure to cut them very thin.
• Meanwhile, pat firm tofu (see ingredients) dry, then cut into 1cm pieces. • In a medium bowl, combine cornflour and a generous pinch of salt and pepper. Add tofu, tossing to coat.
• When pumpkin has 5 minutes remaining, place a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, shake excess cornflour off tofu, then cook tofu, turning occasionally, until golden, 5-7 minutes. In the last minute of cook time, add sweet chilli mixture and cook until bubbling, 30 seconds.
• Meanwhile, in a large bowl, combine shredded wombok, baby spinach leaves, pea pods, pumpkin, sesame dressing and a drizzle of olive oil. Toss to coat and season to taste.
• Divide salad between bowls. • Top with golden sweet chilli-makrut tofu. • Sprinkle with crunchy fried noodles to serve. Enjoy!
