Sesame-Crusted Tofu & Cabbage Salad
with Charred Corn & Sesame Dressing
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.
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 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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide rainbow wombok salad and sesame-crusted tofu between plates. Tear over coriander to serve. Enjoy!
