with Salad, Plant-Based Soy Aioli & Fresh Chilli
This bowl is a medley of flavour, colour and texture thanks to crisp Japanese tofu, crunchy veggies and rich aioli. If you're feeling extra adventurous, even add some fresh chilli for a spike of heat! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Long Chilli
0.5
Cucumber
2
Carrot
1
Asian bbq seasoning
1 sachet
Cornflour
1 sachet
Japanese tofu
1 packet
Plant-based aioli
1 packet
Soy sauce
1 tsp
Japanese-style dressing
1 packet
Vinegar
drizzle
Mixed salad leaves
1 packet
• Thinly slice long chilli (if using). • Roughly chop cucumber. • Using a vegetable peeler, peel carrot into ribbons.
• In a large bowl, combine Asian BBQ seasoning, cornflour and a good pinch of salt and pepper. • Slice Japanese tofu into steaks. Add to seasoning and gently turn to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. When the oil is hot, shake excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. Season with a generous pinch of pepper.
• Meanwhile, in a small bowl, combine plant-based aioli and the soy sauce. • In a second large bowl, combine Japanese style dressing and a drizzle of vinegar. Season to taste. • To the bowl with the Japanese dressing, add carrotribbons, cucumber and mixed salad leaves, tossing to coat.
• Divide salad between bowls, then top with BBQ spiced Japanese tofu. • Drizzle over plant-based soy aioli and sprinkle with chilli to serve. Enjoy!
2207
kJ
Energy (kJ)
527
kcal
Calories
38.6
g
Fat
4.2
g
of which saturates
26.4
g
Carbohydrate
14.1
g
of which sugars
8.2
g
Dietary Fibre
17.7
g
Protein
1536
mg
Sodium
with Japanese Salad, Plant-Based Soy Aioli & Fresh Chilli
with Mixed Leaves & Crushed Peanuts