Sesame-Crusted Tofu & Cabbage Salad

Name: Sesame-Crusted Tofu & Cabbage Salad with Charred Corn & Sesame Dressing
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Shredded Cabbage Mix; 1 packet Sesame Dressing; 1 sachet Mixed Sesame Seeds; 1 Cucumber; 1 Japanese Tofu; 1 packet Coriander; 1 tin Sweetcorn

with Charred Corn & Sesame Dressing

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Calories

:

333 kcal

Protein

:

19.1g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Eggs
Gluten
Sesame
Soy
Wheat
May contain traces of allergens
Milk
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Peanuts
Pecan
Pine nut
Pistachio
Soy
Walnut
Wheat
Sesame

Bring a pop of colour to your dinner table with this crunchy rainbow slaw, 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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Shredded Cabbage Mix

1 packet

Sesame Dressing

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

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1

Cucumber

1

Japanese Tofu

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

1 packet

Coriander

1 tin

Sweetcorn

Nutritional Values

Calories333 kcal

Energy (kJ)1390 kJ

Fat20.5 g

of which saturates2.7 g

Carbohydrate15.4 g

of which sugars10.2 g

Dietary Fibre8 g

Protein19.1 g

Sodium769 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Spread mixed sesame seeds in a bowl or plate. Cut Japanese tofu 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.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Drain sweetcorn. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and allow to cool slightly. Return frying pan to medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.

3

• Meanwhile, thinly slice cucumber into half-moons. • In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil. • Add shredded wombok, charred corn, mixed salad leaves and cucumber. Toss to coat. Season to taste.