Sesame-Crusted Tofu & Rainbow Salad
with Coriander & Sesame Dressing- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
- Sesame
Bring a pop of colour to your dinner table with this crunchy rainbow salad, tossed through sesame dressing and topped with crispy, sesame-crusted tofu. Packed with flavour and texture, this delicious meal is sure to go down a treat! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *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 packet
Coriander
1
Cucumber
1 packet
Slaw Mix
1 packet
Mixed Salad Leaves
1 sachet
Mixed Sesame Seeds
1 packet
Sesame Dressing
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
Not included in your delivery
1 drizzle
vinegar (white wine or rice wine)
1 drizzle
olive oil
Utensils
Cooking Steps
• Spread mixed sesame seeds in a bowl or plate. • Pat firm tofu dry (see ingredients) with paper towel and cut into 2cm chunks. • In a medium bowl, combine tofu, a drizzle of olive oil and a pinch of salt and pepper. • Press tofu into sesame seeds, turning to coat.
• 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.
• Meanwhile, thinly slice cucumber into half-moons. • In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil. • Add deluxe salad mix, mixed salad leaves and cucumber. Toss to coat. Season to taste.
• Divide rainbow slaw and sesame-crusted tofu between plates to serve. Enjoy!
