Japanese Tofu & Smashed Miso Cucumber Salad
with Sweet Potato, Wasabi Peas & Pickled Ginger- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Sesame
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 wasabi peas, you'll have the perfect base for Japanese glazed tofu to lay upon.
Ingredients
1
Cucumber
2
Garlic
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Pickled Ginger
1 sachet
Sesame Seeds
(Contains: May contain traces of allergens, Sesame, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat;)
1 packet
Sweet Chilli Sauce
2
Sweet Potato
1
Japanese Tofu
(Contains: Gluten, May contain traces of allergens, Soy, Peanuts, Sesame, Wheat;)
1
Lime
1
Red Butter Lettuce
1
Wasabi Peas
(Contains: Walnut, Sesame, Pecan, Soy, Brazil nut, Hazelnut, Milk, Macadamia, Pine nut, Gluten, Cashew, Wheat, Pistachio, Almond, May contain traces of allergens;)
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 tsp
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy;)
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, using a meat mallet or rolling pin, smash cucumbers until they split open on the sides, then roughly chop.
- Trim and thinly slice pea pods lengthways.
- Slice lime into wedges. Finely chop garlic.
- Cut Japanese tofu into 2cm chunks.
- In a small heatproof bowl, microwave garlic and a drizzle of olive oil in 10 second bursts until fragrant.
- To garlic oil, add miso paste, the honey, a good squeeze of lime 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 soy sauce and a splash of water, tossing to coat.
- In a large bowl, combine roasted sweet potato, pea pods, smashed cucumber, red butter lettuce and miso dressing. Season to taste.
- Divide sesame miso salad between bowls.
- Top with Japanese glazed tofu and pickled ginger.
- Garnish with wasabi peas and serve with any remaining lime wedges. Enjoy!
