with Crushed Peanuts & Sweet Chilli
When it starts to heat up outside, we crave something light and fresh. This Vietnamese-inspired salad bowl ticks both those boxes, with a rainbow of fresh veg, golden chunks of tofu in a fresh and fragrant sauce, and a sprinkle of crushed peanuts for that all-important crunch. Bring on the warm weather, we’re ready! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Tomato
1
Lemon
0.5
Mint
1 packet
Carrot
1
Firm tofu
0.5 packet
Sweet Soy Seasoning
1 sachet
Sweet chilli sauce
1 packet
Ginger & Lemongrass Paste
0.5 packet
Water
2 tbs
Shredded Cabbage Mix
1 packet
Baby Leaves
1 packet
Soy sauce mix
0.5 packet
Crushed Peanuts
1 packet
• Slice tomato and lemon into wedges. Pick and thinly slice mint leaves. Using a vegetable peeler, peel carrot into wide ribbons. Cut plain tofu (see ingredients) into 2 cm chunks. • In a small bowl, combine sweet chilli sauce, ginger & lemongrass paste (see ingredients), a good squeeze of lemon juice and the 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, 5-7 minutes. • Add sweet soy seasoning and cook, turning to coat until fragrant, 1 minute. • Remove pan from heat and add sweet chilli mixture, tossing tofu to coat.
• In a large bowl, combine tomato, carrot, mint, shredded cabbage mix, baby leaves, soy sauce mix (see ingredients) and a drizzle of olive oil. Season with pepper.
• Divide mint salad between bowls. • Top with Vietnamese-style tofu. • Garnish with crushed peanuts. Serve with any remaining lemon wedges. Enjoy!
1421
kJ
Energy (kJ)
339
kcal
Calories
16.8
g
Fat
2.8
g
of which saturates
26
g
Carbohydrate
16.2
g
of which sugars
8.1
g
Dietary Fibre
17.4
g
Protein
1030
mg
Sodium
with Parmesan, Avocado & Cucumber