with Japanese Mayo Dressing & Sesame Seeds
We're in our light and bright era so only a salad will do! This miso glazed tofu number is sure to quickly become the talk of the town. This nutty number comes with sesame dressing and sesame seeds as well and tastes so good when paired with a crunchy and colourful slaw.
Allergens
Tags
Olive oil
1
Honey
Cucumber
1
Red Radish
1
Japanese tofu
2
Miso paste
1
Sesame dressing
1
Mayonnaise
1
Japanese dressing
1
Shredded cabbage mix
1
Mixed salad leaves
1
Sesame seeds
1
• Thinly slice cucumber and red radish into rounds. Cut Japanese tofu into 1cm chunks. • In a small bowl, combine miso paste, sesame dressing and the honey. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. • Add miso glaze, tossing to coat, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. • Add miso glaze, tossing to coat, 1 minute. TIP: Cook tofu in batches if your pan is getting crowded.
• Meanwhile, in a large bowl, combine mayonnaise and Japanese style dressing. • Add shredded cabbage mix, mixed salad leaves, cucumber and radish. Toss to combine. Season with salt and pepper.
• Divide slaw between bowls. Top with miso tofu bites. Spoon over any remaining glaze from pan. • Sprinkle over sesame seeds. Enjoy!
2988
kJ
Energy (kJ)
714
kcal
Calories
51.2
g
Fat
6.5
g
of which saturates
26
g
Carbohydrate
19.9
g
of which sugars
9.8
g
Dietary Fibre
35.2
g
Protein
1808
mg
Sodium
with Sriracha Mayo Dressing & Crispy Shallots
