Sweet Miso Tofu & Sesame Fries
with Cucumber Salad
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
Miso Paste
(Contains: Gluten, Soy, Wheat;)
2
Sweet Potato
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Crispy Shallots
1 packet
Mixed Salad Leaves
1
Spring Onion
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Lime
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and sprinkle with mixed sesame seeds. Toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two tays.
Cut the Japanese tofu into 1cm cubes. Add the tofu to the bowl with the miso paste (see ingredients), brown sugar, rice wine vinegar and the water. Toss to coat.
Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine miso paste and the brown sugar. Season, then add chicken, tossing to coat.
When the fries have 5 minutes remaining, in a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, turning often, until browned, 3-4 minutes.
While chicken is cooking, combine mixed salad leaves, cucumber and spring onion in a medium bowl. Add Japanese dressing, tossing to coat. Season to taste.
Divide sweet miso chicken, Japanese salad and sesame sweet potato fries between plates. Sprinkle crispy shallots over salad. Serve with garlic aioli and lime wedges. Enjoy!
