Miso Glazed Tofu & Green Bean Salad
with Pea Pods & Japanese Dressing
- Soy
- Gluten
- Wheat
- Sesame
- Wheat
- Gluten
- Peanuts
- Sesame
- May contain traces of allergens
This Japanese-style salad hits the trifecta with pan-seared green beans, mixed salad leaves and pea pods. When paired with a miso-glazed tofu, you'll have flavour bursting in every bite. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Pea Pods
1 packet
Green Beans
1 packet
Miso Paste
(Contains: Soy, Gluten, Wheat;)
1 packet
Firm Tofu
(Contains: Soy; May be present: Wheat, Gluten, Peanuts, Sesame.)
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
½ tbs
honey
1 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Trim pea pods and halve lengthways. Trim and halve green beans. • In a small bowl, combine miso paste, the honey, soy sauce and a splash of water.
• Cut plain tofu (see ingredients) into 2cm chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Remove pan from heat, add miso-honey mixture, turning tofu to coat, until thickened and slightly sticky. • Transfer to a plate.
• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Transfer to a large bowl, season to taste and allow to cool slightly.
• To bowl with cooled green beans, add mixed salad leaves, pea pods and Japanese style dressing. Toss to coat. Season to taste. • Divide miso-glazed tofu and green bean salad between plates. Spoon over any glaze from the pantofu resting. Enjoy!
