with Pear & Crushed Peanuts
Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy katsu-glazed tofu, spiked with sesame seeds for a nutty depth of flavour. *Unfortunately, this week’s crispy shallots were in short supply, so we’ve replaced them with crushed peanuts. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
1
Garlic
1 clove
Carrot
1
Pear
1
Shredded cabbage mix
1 bag
Garlic aioli
1 packet
Honey
1 tbs
Katsu paste
1 packet
Mixed sesame seeds
1 packet
Mini flour tortillas
6
Long Chilli
0.5
Crushed peanuts
1 packet
Japanese tofu
1 packet
• Finely chop garlic. Cut Japanese tofu into 1cm cubes. Set aside. • Grate carrot. Thinly slice pear. Set aside. • In a medium bowl, combine shredded cabbage mix and garlic aioli. Season to taste. Set aside. TIP: Prepping the slaw first allows the cabbage to soften slightly by the time you're ready to serve.
• In a small bowl, combine garlic, the honey, katsu paste, mixed sesame seeds and a dash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, turning often, until browned, 2-4 minutes. Add katsu mixture and cook, turning tofu to coat, until slightly sticky, 1-2 minutes. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Finely slice long chilli (if using). • Fill tortillas with creamy slaw, pear, carrot and katsu glazed tofu. • Sprinkle with chilli and crushed peanuts to serve. Enjoy!
3383
kJ
Energy (kJ)
48.4
g
Fat
7.9
g
of which saturates
70.1
g
Carbohydrate
27.3
g
of which sugars
26.6
g
Protein
1526
mg
Sodium
