with Mixed Leaves & Crushed Peanuts
Perfect bite-sized parcels of tofu are doused in a mouth-watering sweet soy and sweet chilli concoction, that tastes even better than it sounds (and it sounds really good!). To add some crunch to your tofu, add an equally delicious sesame sriracha-laced slaw and you’ll be thanking us later! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Celery
1
Sriracha
1 packet
Garlic
2
Crushed peanuts
1 packet
Sesame dressing
1 packet
Sweet chilli sauce
1 packet
Sweet soy seasoning
1 sachet
Shredded cabbage mix
1 packet
Firm tofu
1
Mixed salad leaves
1 packet
Olive oil
1 drizzle
Flour
0.5 tbs
Soy sauce
1 tbs
• Finely chop celery.
• Finely chop garlic.
• Cut firm tofu into 1cm chunks.
• In a medium bowl, combine sweet soy seasoning, the plain flour and a good pinch of salt. Add tofu, tossing to coat.
• In a small bowl, combine sweet chilli sauce and the soy sauce.
• In a large microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, cook tofu, tossing occasionally, until golden, 5-7 minutes.
• Remove from heat, then add sweet chilli-soy mixture, tossing tofu to coat.
• Meanwhile, to the bowl with garlic oil, add sesame dressing and sriracha, stirring to combine.
• Add celery, shredded cabbage mix and mixed salad leaves, tossing to coat. Season to taste with salt and pepper.
TIP: Use less sriracha if you’re sensitive to heat!
• Divide sesame sriracha slaw between bowls.
• Top with sweet chilli tofu.
• Sprinkle with crushed peanuts to serve. Enjoy!
2010
kJ
Energy (kJ)
480
kcal
Calories
26.4
g
Fat
2.9
g
of which saturates
23.9
g
Carbohydrate
13.6
g
of which sugars
16.2
g
Dietary Fibre
30.6
g
Protein
0
mg
Cholesterol
1390
mg
Sodium
with Mint Yoghurt & Balsamic Vinaigrette
