Japanese Glazed Tofu & Sesame Miso Salad

Name: Japanese Glazed Tofu & Sesame Miso Salad with Roasted Sweet Potato & Pickled Ginger
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 Sweet Potato; 1 Pear/Apple; 1 Cucumber; ½ Lemon; 1 packet Japanese Tofu; ½ packet Garlic Paste; 1 packet Miso Paste; ½ tbs honey; 1 sachet sesame seeds; 1 packet sweet chilli sauce; 1 tsp low sodium soy sauce; 1 packet mixed salad leaves; 1 sachet crispy shallots; 1 packet pickled ginger

with Roasted Sweet Potato & Pickled Ginger

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This salad has all of the bells and whistles that truly makes it one of the greats. With a sesame miso dressing laced around roasted sweet potato, cucumber and pear, you'll have the perfect base for Japanese glazed tofu to lay upon.

Tags:

Calorie Smart

•Veggie

Allergens:

Wheat

•Gluten

•Soy

•Sesame

•Gluten/Gluten

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Sweet Potato

Pear/Apple

Cucumber

Lemon

1 packet

Japanese Tofu

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

½ packet

Garlic Paste

1 packet

Miso Paste

(Contains: Soy, Gluten, Wheat;)

1 sachet

sesame seeds

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

1 packet

sweet chilli sauce

1 packet

mixed salad leaves

1 sachet

crispy shallots

1 packet

pickled ginger

Not included in your delivery

olive oil

½ tbs

honey

1 tsp

low sodium soy sauce

(Contains: Gluten/Gluten, Soy;)

Nutritional Values

Energy (kJ)2147 kJ

Calories513 kcal

Fat23.3 g

of which saturates4.8 g

Carbohydrate57.1 g

of which sugars32.9 g

Dietary Fibre13.3 g

Protein22.8 g

Sodium998 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside and allow to cool slightly.

TIP: If your oven tray is crowded, divide the sweet potato between two trays.

• Meanwhile, thinly slice apple/pear into wedges. • Thinly slice cucumber into half-moons. • Slice lemon into wedges. • Cut Japanese tofu into 2cm chunks.

• In a small heatproof bowl, microwave garlic paste (see ingredients) and a drizzle of olive oil in 10 second bursts until fragrant. • To garlic oil, add miso paste, the honey, a good squeeze of lemon juice and sesame seeds. Stir to combine.

• While sweet potato is cooling, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. • In the last minute of cook time, add sweet chilli sauce, the low sodium soy sauce and a splash of water, tossing to coat.

• In a large bowl, combine roasted sweet potato, apple/pear, cucumber, mixed salad leaves and miso dressing. Season to taste.

• Divide sesame miso salad between bowls. • Top with Japanese glazed tofu, crispy shallots and pickled ginger. • Serve with any remaining lemon wedges. Enjoy!