Japanese-Style Crumbed Tofu Salad
with Sweet Chilli & Creamy Ponzu Dressing- Gluten
- Wheat
- Eggs
- Sesame
- Soy
- Sulphites
- Gluten
- Wheat
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
- Soy
- May contain traces of allergens
- Sesame
- Eggs
- Cashew
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 and under 40g carbohydrates per serving.*
Ingredients
1
cucumber
1
apple
½ sachet
everything garnish
(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Japanese tofu
(Contains: Gluten, Wheat, Soy; May be present: Peanuts, Sesame.)
1 packet
sweet chilli sauce
1 packet
deluxe salad mix
1 packet
mixed salad leaves
1 packet
ponzu
(Contains: Soy, Sulphites; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tablespoon (tbsp)
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. Thinly slice apple into wedges. • 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 1cm-thick pieces. Dip Japanese tofu steaks into the flour mixture to coat, then into the egg and finally into 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 deluxe salad mix, mixed salad leaves, apple and cucumber. Toss to combine and season to taste with salt and pepper. • In a small bowl, combine ponzu and mayonnaise. Stir to combine.
• Divide salad between bowls. • Top with Japanese-style crumbed tofu. • Drizzle over creamy ponzu dressing to serve. Enjoy!
