with Sesame Pear Salad
Bring a whole lot of flavour to the dinner table tonight with delicate tofu glazed in a soy and ginger sauce. Dish up the delicious tofu with some tasty accompaniments - we're talking roast kūmara chunks and a refreshing pear-sesame salad. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Mixed Salad Leaves
1 packet
Orange Kumara
1 packet
Sesame dressing
1 packet
Pear
1
Ginger paste
1 packet
Firm tofu
400 g
Coriander
1 sachet
Radish
2
Olive oil
1 drizzle
Soy sauce
1 tbs
Honey
2 tsp
Vinegar
1 drizzle
• Preheat oven to 220°C/200°C fan-forced. • Place diced kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice pear into wedges. Cut plain tofu into 2cm chunks. • In a small bowl, combine ginger paste, the soy sauce, honey and a splash of water.
• 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. • Remove pan from heat add ginger-soy mixture, gently turning tofu to coat.
• In a large bowl, combine mixed salad leaves and pear with a drizzle of olive oil and vinegar. Season to taste. • Divide roast kumara chunks, soy ginger glazed tofu and sesame pear salad between plates. Drizzle sesame dressing over salad to serve. Enjoy!
1710
kJ
Energy (kJ)
408
kcal
Calories
22.9
g
Fat
3.3
g
of which saturates
16.7
g
Carbohydrate
20.3
g
of which sugars
7.9
g
Dietary Fibre
27.1
g
Protein
0
mg
Cholesterol
844
mg
Sodium
with Charred Corn & Garlic Aioli