with Peanut Dressing & Chilli
A peanutty tofu bowl is just what the doctor ordered! This one is nothing short of nutty, with a peanut butter-based dressing and a sprinkling of crushed peanuts, trust us when we say, you'll be going nuts for more! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Lemon
0.5
Cucumber
1
Long Chilli
0.5
Firm tofu
1 packet
Plain flour
1 tsp
Satay seasoning
1 sachet
Peanut butter
1 packet
Boiling water
0.25 cup
Sweet chilli sauce
1 packet
Soy sauce mix
1 packet
Shredded cabbage mix
1 packet
Mixed salad leaves
1 packet
Crushed peanuts
1 packet
• Boil the kettle. • Slice lemon into wedges. • Thinly slice cucumber into half-moons. • Thinly slice long chilli (if using). • Pat dry firm tofu dry, then cut into 2cm chunks. • In a medium bowl, combine the plain flour, satay seasoning and tofu.
• To a large bowl, add peanut butter and the boiling water (1/4 cup for 2P / 1/2 cup for 4P) and whisk until smooth. • Add sweet chilli sauce, soy sauce mix, a good squeeze of lemon juice and a drizzle of olive oil. Whisk to combine and set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. Season with a good pinch of salt and pepper
• To the peanut dressing, add shredded cabbage mix, mixed salad leaves and cucumber. Season to taste. • Divide salad between bowls, then top with satay tofu. • Sprinkle with crushed peanuts and chilli to serve. Enjoy
2264
kJ
Energy (kJ)
541
kcal
Calories
29.4
g
Fat
3.5
g
of which saturates
26.6
g
Carbohydrate
15.5
g
of which sugars
18.8
g
Dietary Fibre
35.1
g
Protein
1192
mg
Sodium
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