Miso-Glazed Tofu & Pea Pod Salad
with Capsicum & Japanese Dressing- Soy
- Gluten
- Wheat
- Sesame
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Wheat
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!*
Ingredients
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.)
Utensils
Cooking Steps
• 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.
• 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 capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly.
• 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!
