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Japanese Recipes

Miso-Glazed Tofu & Pea Pod Salad

Miso-Glazed Tofu & Pea Pod Salad

Miso-Glazed Tofu & Pea Pod Salad

with Capsicum & Japanese Dressing

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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.

We’ve replaced the green beans in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Calorie Smart

•Under 40g carbs

•Veggie

Allergens:

Soy

•Gluten

•Wheat

•Sesame

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Firm Tofu

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

1

Capsicum

1 packet

Pea Pods

1 packet

Miso Paste

(Contains: Soy, Gluten, Wheat;)

1 packet

Japanese Dressing

(Contains: Soy, Sesame;)

1 packet

Mixed Salad Leaves

Not included in your delivery

½ tbs

honey

1 drizzle

olive oil

1 tsp

soy sauce

(Contains: Soy; May be present: Gluten.)

Nutritional Values

Calories411 kcal

Energy (kJ)1720 kJ

Fat21 g

of which saturates1.9 g

Carbohydrate21.5 g

of which sugars14.5 g

Dietary Fibre14.1 g

Protein28.9 g

Sodium672 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

1

• Trim pea pods and halve lengthways.
• Thinly slice capsicum.
• In a small bowl, combine miso paste, the honey, soy sauce and a splash
of water.

Cook the tofu

2

• 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.

Cook the capsicum

3

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly.

Finish & serve

4

• To the bowl with cooled capsicum, add mixed salad leaves, pea pods and Japanese-style dressing. Toss to coat. Season to taste.
• Divide miso-glazed tofu and pea pod salad between plates. Spoon over any glaze from the pan tofu resting. Enjoy!

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