This meal is a collection of all of our favourite flavours that just seem to give off the best golden crunch. Dip tofu in our Southeast Asian spice blend that packs a punch and crisp it up to golden perfection. Pair your tofu with some golden sesame sweet potato wedges and a colourful Asian slaw - you'll thank us later!
This recipe is under 650kcal per serving.
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.
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 sachet
Southeast Asian Spice Blend
1 packet
Mixed Salad Leaves
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1 packet
Slaw Mix
2
Sweet Potato
1
Japanese Tofu
(Contains: Gluten, Wheat, Soy; May be present: Peanuts, Sesame.)
1 drizzle
olive oil
½ tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 piece
egg
(Contains: Eggs;)
1 tsp
flour
(Contains: Gluten; May be present: Wheat.)
• Preheat oven to 240°C/220°C fan forced. • Cut potato into wedges. • Place potato on a lined oven tray, add a drizzle of olive oil and a pinch of salt and pepper. Sprinkle mixed sesame seeds over the wedges. • Toss to coat, then bake until tender, 20-25 minutes.
• Meanwhile, in a small bowl, combine mayonnaise, sesame oil blend (see ingredients) and the soy sauce. Set aside. • Cut tofu into 2cm chunks. Little cooks: Take charge by combining the sauces!
• In a shallow bowl, combine Southeast Asian spice blend, the plain flour and a pinch of salt and pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip tofu chunks into flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate. Little cooks: Help crumb the tofu! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine mixed salad leaves and slaw mix. • Add Japanese-style dressing just before serving and toss to coat. Season to taste. Little cooks: Take the lead by tossing the slaw!
• Divide Southeast Asian crumbed tofu, sesame potato wedges and Asian slaw between plates. • Serve with sesame mayo. Enjoy!