with Crunchy Fried Noodles & 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 and crunchy fried noodles!
Allergens
Utensils
Tags
Olive oil
Carrot
1
Long Chilli
0.5
Japanese tofu
1 packet
Sweet chilli sauce
1 packet
Mixed salad leaves
1 packet
Shredded cabbage mix
1 packet
Japanese-style dressing
1 packet
Soy sauce
0.5 tablespoon (tbsp)
Garlic aioli
1 packet
Crunchy Fried Noodles
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, then 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 style dressing and the soy sauce. Season 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 and chilli (if using) to serve. Enjoy!
2227
kJ
Energy (kJ)
532
kcal
Calories
37.3
g
Fat
4.4
g
of which saturates
28.7
g
Carbohydrate
16.5
g
of which sugars
8.2
g
Dietary Fibre
19.6
g
Protein
1255
mg
Sodium
with Mixed Leaves & Crushed Peanuts
