with Crunchy Fried Noodles, Wasabi Peas & Aioli
In this Japanese-inspired salad, you’ll see crunchy slaw mixed in with the best leafy greens, providing the perfect base for sweet chilli glazed tofu. The garnishes truly make this dish sing, so don’t forget the additions of chilli, wasabi peas and crunchy fried noodles!
Allergens
Utensils
Tags
Carrot
1
Crunchy Fried Noodles
1 packet
Garlic aioli
1 packet
Japanese dressing
1 packet
Long Chilli
1
Red Radish
2
Shredded cabbage mix
1 packet
Sweet chilli sauce
1 packet
Japanese tofu
2
Red Butter Lettuce
1
Wasabi Peas
1
• Grate carrot.
• Roughly chop red butter lettuce.
• Thinly slice red radish and long chilli (if using).
• Cut Japanese tofu into 2cm chunks
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing, until browned, 3-4 minutes.
• Remove pan from heat, then add sweet chilli sauce and a splash of water, tossing tofu to coat.
TIP: Cook tofu in batches if necessary.
• In a large bowl, combine carrot, lettuce, radish, shredded cabbage mix, Japanese-style dressing and the soy sauce.
• Season with pepper and toss to combine.
• Divide Japanese-style salad between bowls.
• Top with sweet chilli tofu and a dollop of garlic aioli.
• Garnish with crunchy fried noodles, wasabi peas and chilli to serve. Enjoy!
751
kcal
Calories
3140
kJ
Energy (kJ)
48.6
g
Fat
6.6
g
of which saturates
40.9
g
Carbohydrate
20.2
g
of which sugars
10.3
g
Dietary Fibre
35.4
g
Protein
0
mg
Cholesterol
1620
mg
Sodium
