with Crunchy Fried Noodles & Aioli
In this Japanese-inspired salad, you'll see crunchy shredded cabbage mixed in with the best leafy green, providing the perfect base for sweet chilli glazed tofu. The garnishes truly make this dish sing, so don't forget the additions of chilli and crunchy fried noodles! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Sweet chilli sauce
1 packet
Mixed salad leaves
1 bag
Shredded cabbage mix
1 bag
Soy sauce mix
1 packet
Garlic aioli
1 packet
Crunchy Fried Noodles
1 packet
Long Chilli
0.5
Japanese tofu
1 packet
Japanese dressing
1 packet
• Grate carrot. Thinly slice 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, add sweet chilli sauce and a splash of water, tossing tofu to coat.
• In a large bowl, combine carrot, mixed salad leaves, shredded cabbage mix, Japanese dressing, and soy sauce mix. Season pepper and toss to combine.
• Divide Japanese-style salad between bowls. • Top with sweet chilli glazed tofu and drizzle over garlic aioli. • Garnish with crunchy fried noodles and fresh chilli (if using). Enjoy!
2275
kJ
Energy (kJ)
37.4
g
Fat
4.4
g
of which saturates
30.2
g
Carbohydrate
17.6
g
of which sugars
20.2
g
Protein
1558
mg
Sodium
with Crunchy Fried Noodles & Aioli
with Mixed Leaves & Crushed Peanuts
