with Ponzu Dressing & Coriander
You can’t go wrong with tofu. This versatile protein soaks up whatever flavours you add to it, so tonight we’ve tossed it through sweet and savoury Asian spices. The carrot ribbon salad makes the perfect bed to rest it on, adding sweet freshness to this mouthwatering meal. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Lemon
0.5
Carrot
1
Cucumber
1
Firm tofu
0.5 packet
Ponzu sauce
1 packet
Sesame oil
1 tsp
Shredded Cabbage Mix
1 packet
Baby Leaves
1 packet
Sweet Soy Seasoning
1 sachet
Sesame dressing
1 packet
Coriander
1 packet
• Slice lemon into wedges. Using a vegetable peeler, peel carrot into ribbons. Thinly slice cucumber. • Cut plain tofu (see ingredients) into 2cm chunks.
• In a large bowl, combine ponzu sauce, the sesame oil and a generous squeeze of lemon juice. Add carrot and toss to combine. • Add cucumber, shredded cabbage mix and baby leaves to the carrot and toss to combine. Season to taste.
• 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 soy seasoning and cook, turning to coat, until fragrant, 1 minute.
• Divide ponzu carrot ribbon salad between bowls. • Top with sweet soy tofu. • Drizzle with sesame dressing. Tear over coriander and serve with any remaining lemon wedges. Enjoy!
1385
kJ
Energy (kJ)
331
kcal
Calories
19.5
g
Fat
2.8
g
of which saturates
21.4
g
Carbohydrate
13.1
g
of which sugars
5.8
g
Dietary Fibre
14.7
g
Protein
912
mg
Sodium
with Parmesan, Avocado & Cucumber