with Mixed Leaves & Crushed Peanuts
Perfect bite-sized parcels of tofu are doused in a mouth-watering sweet soy and sweet chilli concoction, that tastes even better than it sounds (and it sounds really good!). To add some crunch to your squeaky tofu, add an equally delicious sesame sriracha-laced slaw and you'll be thanking us later!
Allergens
Utensils
Tags
Coriander
1 packet
Crushed peanuts
1 packet
Garlic
2
Mixed salad leaves
1 packet
Firm tofu
2
Pea Pods
1 packet
Sesame dressing
1 packet
Shredded cabbage mix
1 packet
Sriracha
1 packet
Sweet chilli sauce
1 packet
Sweet soy seasoning
1 sachet
• Roughly chop pea pods.
• Finely chop garlic.
• Cut firm tofu into 1cm chunks.
• In a medium bowl, combine sweet soy seasoning, the plain flour and a good pinch of salt. Add tofu, tossing to coat.
• In a small bowl, combine sweet chilli sauce and the soy sauce.
• In a large microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, cook tofu, tossing occasionally, until golden, 5-7 minutes.
• Remove from heat, then add sweet chilli-soy mixture, tossing tofu to coat.
• Meanwhile, to the bowl with garlic oil, add the mayonnaise, sesame dressing and sriracha, stirring to combine.
• Add pea pods, shredded cabbage mix and mixed salad leaves, tossing to coat. Season to taste with salt and pepper.
TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.
• Divide sesame sriracha slaw between bowls.
• Top with sticky tofu bites.
• Sprinkle over crushed peanuts and tear over coriander to serve. Enjoy!
2780
kJ
Energy (kJ)
664
kcal
Calories
32.2
g
Fat
2.8
g
of which saturates
28.3
g
Carbohydrate
15.3
g
of which sugars
27
g
Dietary Fibre
54.7
g
Protein
0
mg
Cholesterol
1090
mg
Sodium
