Satay-Spiced Tofu & Cherry Tomato-Prawn Salad
with Peanut Dressing & Chilli
- Peanuts
- Soy
- Gluten
- Wheat
- Crustaceans
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Sesame
- Gluten
- Peanuts
- Wheat
- Soy
A satay tofu bowl is just what the doctor ordered! This one is nothing short of nutty, with a peanut butter-based dressing and a sprinkling of chilli, trust us when we say, you'll be going nuts for more! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
Cucumber
1
Lemon
1
Long Chilli
1 packet
Mixed Salad Leaves
1 packet
Peanut Butter
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Sesame)
1
Firm Tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat)
1 sachet
Satay Seasoning
(May be present: Soy)
1 packet
Shredded Cabbage Mix
1
Snacking Tomatoes
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1 packet
Sweet Chilli Sauce
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
1 tsp
flour
(Contains: Gluten May be present: Wheat)
¼ cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. • Slice lemon into wedges. • Thinly slice cucumber into half-moons. Halve snacking tomatoes. • Thinly slice long chilli (if using). • Pat dry firm tofu dry, then cut into 2cm chunks. • In a medium bowl, combine the plain flour, satay seasoning and tofu.
• To a large bowl, add peanut butter and the boiling water (1/4 cup for 2P / 1/2 cup for 4P) and whisk until smooth. • Add sweet chilli sauce, soy sauce mix, a good squeeze of lemon juice and a drizzle of olive oil. Whisk to combine and set aside.
• 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, until golden, 5-7 minutes. Season with a good pinch of salt and pepper. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns [prawn cutlets] , tossing, until pink and starting to curl up, 3-4 minutes.
• To the peanut dressing, add shredded cabbage mix, mixed salad leaves, snacking tomatoes and cucumber. Season to taste. • Divide salad between bowls, then top with satay tofu. • Sprinkle with crushed peanuts and chilli to serve. Enjoy!
