Japanese-Style Crumbed Tofu Salad
with Sweet Chilli & Creamy Soy Dressing- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Peanuts
- Sesame
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
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.*
Ingredients
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Spring Onion
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Slaw Mix
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Gluten, Soy.)
1
Cucumber
1 packet
Mixed Salad Leaves
Not included in your delivery
1 tbs
Mayonnaise
(Contains: Eggs;)
1 drizzle
olive oil
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice cucumber and spring onion. Thinly slice pea pods.
• 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).
• Cut Japanese tofu into 2cm chunks. Coat tofu in the flour mixture, then in the egg and finally, in the 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.
TIP: Add extra oil if needed so the tofu does not stick to the pan.
• Meanwhile, in a large bowl, combine sweet chilli sauce and a drizzle of vinegar and olive oil.
• Add slaw mix, mixed salad leaves, pea pods and cucumber. Toss to combine and season to taste with salt and pepper.
• In a small bowl, combine soy sauce mix and garlic aioli. Stir to combine.
• Divide salad between bowls.
• Top with Japanese-style crumbed tofu.
• Drizzle with creamy soy dressing and sprinkle with spring onion to serve. Enjoy!
