Japanese Glazed Tofu & Sesame Miso Salad
with Roasted Sweet Potato & Pickled Ginger- Wheat
- Gluten
- Soy
- Sesame
- Gluten/Gluten
- Peanuts
- Sesame
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
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.
Ingredients
2
Sweet Potato
1
Pear/Apple
1
Cucumber
½
Lemon
1 packet
Japanese Tofu
(Contains: Wheat, Gluten, Soy; May be present: Peanuts, Sesame.)
½ packet
Garlic Paste
1 packet
Miso Paste
(Contains: Wheat, Gluten, Soy;)
1 sachet
sesame seeds
(Contains: Sesame; May be present: Peanuts, Gluten, Milk, 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: Soy, Gluten/Gluten;)
Utensils
Cooking Steps
• 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!
