Japanese-Style Crumbed Tofu & Chicken Salad
with Sweet Chilli & Creamy Ponzu Dressing
We're in our light and bright era so only a salad will do! These crumbed Japanese tofu delights pack a punch with every bite. To turn things up even further, we've piled them high on a bed of sweet chilli-laced deluxe salad. You can thank us later!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Mixed Salad Leaves
330 g
Chicken Breast
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Gluten, Soy.)
1
Cucumber
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Slaw Mix
1
Spring Onion
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Peanuts, Gluten, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
Cooking Steps
• Thinly slice cucumber into rounds. Thinly slice pear into wedges. Cut chicken breast into 2cm chunks. • In a shallow bowl, combine the plain flour and a good pinch of salt. In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine everything garnish (see ingredients) and panko breadcrumbs (see ingredients). • Dip Japanese tofu steaks into flour mixture to coat, then into egg and finally in breadcrumb mixture. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed tofu in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Wash out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes. TIP: Add extra oil if needed so the tofu does not stick to the pan.
• Meanwhile, in a large bowl, combine sweet chilli sauce, a drizzle of vinegar and olive oil. • Add deluxe salad mix, mixed salad leaves, pear and cucumber. Toss to combine and season to taste.
• In a small bowl, combine ponzu and mayonnaise. • Divide salad between bowls. Top with Japanese seeded crumbed tofu steaks and chicken. • Drizzle over creamy ponzu dressing. Enjoy!
