Spiced Crumbed Tofu & Sesame Wedges
with Japanese Slaw & Soy Mayo
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 wedges and a colourful Asian slaw - you'll thank us later!
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!
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
Panko Breadcrumbs
1 packet
Japanese Dressing
1 sachet
Southeast Asian Spice Blend
1 packet
Mixed Salad Leaves
1 sachet
Mixed Sesame Seeds
2
Potato
1 packet
Sesame Oil Blend
1 packet
Slaw Mix
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Coriander
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut sweet potato into wedges. • Place sweet 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, thinly slice apple into sticks. • 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 steaks 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 towellined plate.
• Meanwhile, in a medium bowl, combine apple 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 sweet potato wedges and Asian slaw between plates. • Serve with sesame mayo. Enjoy!
