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 squeaky 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
Olive oil
Celery
1 packet
Garlic
1 clove
Firm tofu
1 packet
Sweet soy seasoning
1 sachet
Plain flour
0.5 tablespoon (tbsp)
Sweet chilli sauce
1 packet
Low sodium soy sauce
1 tablespoon (tbsp)
Mayonnaise
1 packet
Sesame dressing
1 packet
Sriracha
1 packet
Shredded cabbage mix
1 packet
Mixed salad leaves
1 packet
Crushed peanuts
1 packet
• 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 low sodium soy sauce. • In a large heatproof 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 bowl with garlic oil, add mayonnaise, sesame dressing and sriracha, stirring to combine. • Add celery, shredded cabbage mix and mixed salad leaves, tossing to coat. Season to taste.
• Divide sesame sriracha slaw between bowls. • Top with sweet soy tofu bites. • Sprinkle with crushed peanuts to serve. Enjoy!
2170
kJ
Energy (kJ)
519
kcal
Calories
31.8
g
Fat
3.2
g
of which saturates
22
g
Carbohydrate
13.4
g
of which sugars
15.8
g
Dietary Fibre
30.3
g
Protein
1352
mg
Sodium
