Sweet Chilli Tofu, Salmon & Japanese-Style Salad
with Wasabi Peas & Garlic Aioli
- Eggs
- Sesame
- Soy
- Wheat
- Gluten
- Fish
- Milk
- Almond
- Cashew
- Fish
- Eggs
- May contain traces of allergens
- Peanuts
- Sesame
- Pistachio
- Pecan
- Pine nut
- Macadamia
- Soy
- Walnut
- Wheat
- Brazil nut
- Gluten
- Hazelnut
- Crustaceans
- Molluscs
In this Japanese-inspired salad, you'll see crunchy slaw mixed in with the best leafy greens, providing the perfect base for sweet chilli glazed tofu and salmon. The garnishes truly make this dish sing, so don't forget the additions of chilli and wasabi peas! 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!
Ingredients
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Wheat, Gluten May be present: Milk, Almond, Cashew, Fish, Eggs)
1
Long Chilli
2
Red Radish
1 packet
Shredded Cabbage Mix
1 packet
Sweet Chilli Sauce
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
1
Red Butter Lettuce
1
Wasabi Peas
(May be present: Pistachio, Pecan, Pine nut, Macadamia, Peanuts, Sesame, Almond, Soy, Walnut, Milk, Wheat, Brazil nut, Gluten, Hazelnut, Cashew)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
Not included in your delivery
1 drizzle
olive oil
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• Grate carrot. • Roughly chop red butter lettuce. • 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.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing, until browned, 3-4 minutes. • Remove pan from heat, then add sweet chilli sauce and a splash of water, tossing tofu to coat. TIP: Patting the skin dry helps it crisp up in the pan!
• In a large bowl, combine carrot, red butter lettuce, shredded cabbage mix, Japanese style dressing and the soy sauce. Season pepper and toss to combine.
• Divide Japanese-style salad between bowls. • Top with sweet chilli tofu, salmon and a dollop of garlic aioli. • Garnish with crunchy fried noodles, wasabi peas and chilli (if using) to serve. Enjoy!
