Ponzu-Ginger Tofu & Sesame Fries

Name: Ponzu-Ginger Tofu & Sesame Fries with Japanese-Style Salad & Peanuts
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 potato; 1 packet ponzu; 1 packet ginger paste; 3 tsp brown sugar; 1 tbs water; 1 carrot; 1 bag mixed salad leaves; 1 packet roasted peanuts; 2 tsp rice wine vinegar; 1 sachet lemon pepper seasoning; 1 cucumber; 1 packet Japanese dressing; 1 packet Japanese tofu

with Japanese-Style Salad & Peanuts

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Not only is this Japanese-inspired dish packed with veggies, it's full of flavour - from the ponzu and zingy coating on the chicken, to the fragrant Japanese dressing on the salad, every morsel is super moreish. The kids can help you whip this one up, too.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Soy

•Sulphites

•Peanuts

•Sesame

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

ponzu

(Contains: Soy, Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

ginger paste

carrot

1 bag

mixed salad leaves

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)

1 sachet

lemon pepper seasoning

cucumber

1 packet

Japanese dressing

(Contains: Sesame, Soy;)

1 packet

Japanese tofu

(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)

Not included in your delivery

olive oil

3 tsp

brown sugar

1 tbs

water

2 tsp

rice wine vinegar

Nutritional Values

Energy (kJ)2152 kJ

Fat25 g

of which saturates3.6 g

Carbohydrate42.6 g

of which sugars19.4 g

Protein26 g

Sodium1457 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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 ponzu sauce, ginger paste, the brown sugar, the rice wine vinegar and the water in a small bowl. Set aside.

Little cooks: Take the lead and help combine the ingredients for the sauce!

• Roughly chop cucumber. Grate carrot. Set aside.

Little cooks: Older kids, help grate the carrot under adult supervision!

• When the fries have 10 minutes remaining, in a bowl, combine lemon pepper spice blend and a drizzle of olive oil. Add tofu, tossing to coat. • 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 ponzu mixture, turning tofu to coat.