Veggie Gyoza & Japanese-Style Salad

Name: Veggie Gyoza & Japanese-Style Salad with Sesame Sweet Potato, Tofu & Plant-Based Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 sachet Sesame Seeds; 1 Celery; 1 packet Soy Sauce Mix; 1 Spring Onion; 1 packet Japanese Dressing; 1 packet Mixed Salad Leaves; 1 packet Ginger Paste; 1 Japanese Tofu; 1 packet Plant-Based Mayonnaise; 1 packet Sweet Potato Chunks; 1 packet Vegetable Gyoza; 1 packet Snacking Tomatoes; ¼ cup water; 1 drizzle olive oil

with Sesame Sweet Potato, Tofu & Plant-Based Mayo

Up to 180$ + Free Treats / Extras for Life

If you want a new side to your standard gyoza meal, then look no further. Instead of rice, or noodles or more gyozas, we came up with the brilliant idea to pair sesame sweet potato chunks with your vegetable gyozas tonight. This one could really be the start of a whole new dynamic pairing!

Tags:

Plant Based

Allergens:

Sesame

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

Celery

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

Spring Onion

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Mixed Salad Leaves

1 packet

Ginger Paste

Japanese Tofu

(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)

1 packet

Plant-Based Mayonnaise

1 packet

Sweet Potato Chunks

1 packet

Vegetable Gyoza

(Contains: Sesame, Gluten, Wheat; May be present: Soy.)

1 packet

Snacking Tomatoes

Not included in your delivery

¼ cup

water

1 drizzle

olive oil

Nutritional Values

Calories857 kcal

Energy (kJ)3580 kJ

Fat50 g

of which saturates5.8 g

Carbohydrate72 g

of which sugars19.3 g

Dietary Fibre12 g

Protein32 g

Sodium1830 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Place sweet potato chunks on a lined oven tray.
• Drizzle with olive oil, sprinkle with sesame seeds, season with salt and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the chunks between two trays.

• Meanwhile, roughly chop snacking tomatoes (see ingredients) and celery.
• Thinly slice spring onion.
• Cut Japanese tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion until fragrant, 1 minute. Transfer to a small bowl.
• Add soy sauce mix to ginger oil mixture and stir to combine. Set aside.

• When chunks have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, add vegetable gyozas, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes.
• Add the water (watch out, it may spatter!) and cover tightly with foil or a lid.
• Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 minutes. Transfer to a plate.

• In a medium bowl, combine mixed salad leaves, tomato, tofu, celery, Japanese style dressing and a drizzle of olive oil. Season.
• Divide sesame chunks, vegetable gyozas and Japanese mixed leaf tofu salad between plates. Spoon gyoza sauce over gyozas.
• Serve with plant-based mayonnaise. Enjoy!