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Peanut & Kaffir Lime Tofu Salad

Peanut & Kaffir Lime Tofu Salad

Peanut & Kaffir Lime Tofu Salad

with Coconut Dressing

Up to 180$ + Free Treats / Extras for Life

This heavenly tofu salad with coconut dressing will allow you to recreate an idyllic, balmy evening in the heart of Southeast Asia. We’ve used aromatic kaffir lime leaves to conjure up a perfectly fragrant dish - you’ll be transported from your kitchen to the tropics with their zesty flavour and fresh aroma.

Allergens:

Peanuts

•Gluten

•Soy

•Wheat

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

2 leaves

kaffir lime leaves

1 packet

coconut milk

1 tub

peanut butter

(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)

1 unit

carrot

1 unit

cucumber

1 unit

long red chilli

1 unit

lime

1 packet

Malaysian tofu

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

1 bag

shredded cabbage mix

Not included in your delivery

olive oil

2 tsp

soy sauce

(Contains: Gluten, Soy;)

2 tsp

brown sugar

Nutritional Values

per serving

Calories2310 kcal

Fat36.9 g

of which saturates14.9 g

Carbohydrate24.5 g

of which sugars18.7 g

Protein26.4 g

Sodium754 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

MAKE THE COCONUT DRESSING

1

Finely chop the garlic (or use a garlic press). Remove the centre veins, then very thinly slice the kaffir lime leaves.TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them very thinly! Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and kaffir lime leaves and cook until fragrant, 1 minute. Add the coconut milk, peanut butter, soy sauce and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer, stirring often, until thickened, 3-4 minutes. Set aside to cool slightly.

chop tofu

2

While the dressing is simmering, grate the carrot (unpeeled). Roughly chop the cucumber. Thinly slice the long red chilli (if using). Slice the lime into wedges. Cut the Malaysian tofu into 1cm pieces.

PREPARE THE SLAW

3

To a large bowl, add the carrot, cucumber and shredded cabbage mix.

cook tofu

4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, tossing, until browned and warmed through, 4 minutes.

BRING IT ALL TOGETHER

5

Drizzle the coconut dressing over the salad, season with salt and pepper and a good squeeze of lime juice. Toss to coat.

serve

6

Divide the salad between bowls. Top with the tofu and serve with the remaining lime wedges. Garnish with the chilli (if using).

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