with Roast Sesame Pumpkin & Radish Salad
Tofu is usually served drizzled in mint sauce, but we strongly recommend you give this Asian twist a try. Succulent tofu is smothered in sweet chilli sauce, creating a flavourful glaze that perfectly compliments it’s meaty flavour. With roasted wedges of pumpkin and a crisp radish salad, it’s a combo you didn’t know you needed! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Garlic
2
Peeled Pumpkin Pieces
1 packet
Sweet chilli sauce
1 packet
Sesame seeds
1 sachet
Firm tofu
400 g
Mixed Salad Leaves
1 packet
Radish
1
Olive oil
1 drizzle
• Cut plain tofu (see ingredients) into 2cm chunks.
• 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, 4-5 minutes.
• Add sweet chilli sauce and cook, turning to coat, until fragrant, 1 minute.
• Meanwhile, finely chop garlic. Thinly slice radish.
• Place peeled pumpkin pieces on a lined oven tray. Sprinkle over sesame seeds, garlic and drizzle with olive oil. Season with salt and toss to coat.
• Spread pumpkin out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, combine radish, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season with a pinch of salt and pepper.
• Divide Asian sweet chilli tofu, sesame pumpkin wedges and radish salad between plates.
• Spoon any remaining glaze over tofu to serve. Enjoy!
1568
kJ
Energy (kJ)
375
kcal
Calories
19.3
g
Fat
3.3
g
of which saturates
22.2
g
Carbohydrate
12.4
g
of which sugars
3.4
g
Dietary Fibre
26.2
g
Protein
241
mg
Sodium
