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: Gluten, Soy, Wheat)
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
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!
