Sweet Chilli Glazed Tofu & Japanese-Style Salad
with Crunchy Fried Noodles & Aioli- Soy
- Gluten
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
In this Japanese-inspired salad, you'll see crunchy shredded cabbage mixed in with the best leafy green, providing the perfect base for sweet chilli glazed tofu. The garnishes truly make this dish sing, so don't forget the additions of chilli and crunchy fried noodles! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
carrot
1 packet
sweet chilli sauce
1 bag
mixed salad leaves
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
½
Long Chilli (Optional)
1 packet
Japanese tofu
(Contains: Soy, Gluten, Wheat; May be present: Peanuts, Sesame.)
1 packet
Japanese dressing
(Contains: Soy, Sesame;)
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
Utensils
Cooking Steps
• Grate carrot. Thinly slice long chilli (if using). • Cut Japanese tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. • Remove pan from heat, add sweet chilli sauce and a splash of water, tossing tofu to coat.
• In a large bowl, combine carrot, mixed salad leaves, shredded cabbage mix, Japanese dressing, and soy sauce mix. Season pepper and toss to combine.
• Divide Japanese-style salad between bowls. • Top with sweet chilli glazed tofu and drizzle over garlic aioli. • Garnish with crunchy fried noodles and fresh chilli (if using). Enjoy!
