Miso-Ginger Tofu & Sesame Fries
with Japanese-Style Salad & Peanuts
- Sesame
- Soy
- Gluten
- Wheat
- Peanuts
- May contain traces of allergens
- Peanuts
- Sesame
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1
Japanese Tofu
(Contains: Soy, Gluten, Wheat May be present: Peanuts, Sesame)
1 sachet
Lemon Pepper Seasoning
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Sesame, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
2
Potato
1 packet
Miso Paste
(Contains: Soy, Gluten, Wheat)
1
Cucumber
1 packet
Mixed Salad Leaves
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, combine miso paste, garlic paste, the honey, and water in a small bowl. Set aside.
Little cooks: Take the lead and help combine the ingredients for the marinade!
• Roughly chop cucumber. • Grate carrot. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision!
Custom Recipe: If you’ve swapped to tofu, when fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook tofu pieces, turning occasionally, until browned, 4-5 minutes. In the last 1-2 minutes of cook time, add miso mixture, turning tofu to coat.
• While the chicken is cooking, combine mixed salad leaves, cucumber and carrot in a medium bowl. Add Japanese dressing. • Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide miso-garlic chicken, fries and Japanese style salad between plates. • Sprinkle with roasted peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The miso-ginger glaze and Japanese dressing were widely praised, with many loving the bold umami flavour combination. Some found the dish too salty overall, particularly when the miso sauce and dressing were combined.
- Ease of prep: Most found this a quick and easy mid-week meal, with straightforward steps that even kids could help with.
- Suggestions: Many reviewers preferred chicken breast over thigh, finding thighs small, fatty, or rubbery; swapping to breast or tenders is worth considering. Some felt the sauce was too runny or too sweet, and one reviewer suggested marinating the chicken in garlic and soy before glazing for deeper flavour. A few also recommended reducing the vinegar slightly if you find acidity overpowering, and one tip was to add extra coriander for a flavour boost.
- Leftovers: Leftovers made a great lunch — just keep the salad separate so the chicken and chips can be reheated easily.
- Portions: Several reviewers felt the chicken quantity was too small, particularly for four adults, and a couple noted the salad felt sparse and could use a few more ingredients.
- Sesame chips: The sesame-coated chips were a standout highlight for many, with one reviewer air-frying them for five minutes after the oven to get them extra crispy.
