Thai Tofu & Pineapple Salad Bowl
with Creamy Sweet Chilli Dressing- Wheat
- Gluten
- Soy
- Eggs
- Peanuts
- Sesame
- May contain traces of allergens
Summer is calling which means we are in charge of providing you with only the freshest of salads that taste delicious in the heat. This salad bowl is no exception - with tender Japanese tofu, charred pineapple and baby capsicum, you’ll be feeling the heat from the sunshine and the fresh chilli! *e’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
tomato
½
Long Chilli
1 packet
Japanese Tofu
(Contains: Wheat, Gluten, Soy; May be present: Peanuts, Sesame.)
1 tin
Pineapple Slices
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy;)
1 packet
Sweet Chilli Sauce
1 packet
Slaw Mix
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Roughly chop tomato. • Thinly slice long chilli (if using). • Cut Japanese tofu into 2cm chunks. • Drain pineapple slices and reserve some pineapple juice (1 tbs for 2 people / 2 tbs for 4 people).
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to a chopping board and roughly chop.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes.
• In a large bowl, combine garlic aioli, soy sauce mix, sweet chilli sauce and the reserved pineapple juice. • Add tofu, slaw mix, mixed salad leaves, tomato and pineapple. Toss to coat and season to taste with salt and pepper. • Divide Thai tofu and pineapple salad between bowls. • Garnish with chilli to serve. Enjoy!
