Miso-Glazed Tofu & Green Bean Salad
with Pea Pods & Japanese Dressing
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
Green Beans
1 packet
Miso Paste
1 packet
Pea Pods
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
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
• See ‘Top Steak Tips!’ (below left). • Trim pea pods and halve lengthways. • Cut plain tofu (see ingredients) into 2cm chunks • Trim and halve green beans. • In a small bowl, combine miso paste, the honey, soy sauce and a splash of water.
• 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.
• Add miso-honey mixture and cook, turning to coat, until fragrant, 1 minute. Transfer to a plate to rest.
• While tofu is resting, 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 the 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 tofu resting juices. Enjoy!
