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!
Allergens
Utensils
Tags
Sriracha
1 packet
Coriander
1 packet
Garlic
2
Crushed Peanuts
1 packet
Pea Pods
1 packet
Sesame Dressing
1 packet
Sweet Chilli Sauce
1 packet
Sweet Soy Seasoning
1 sachet
Shredded Cabbage Mix
1 packet
Firm Tofu
2
Mixed Salad Leaves
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 microwave-safe 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 (cook in batches if your pan is getting crowded). • 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 with salt and pepper to taste.
• Divide sesame sriracha slaw between bowls. • Top with sticky tofu bites. • Sprinkle with crushed peanuts to serve. Enjoy!
2780
kJ
Energy (kJ)
664
kcal
Calories
32.2
g
Fat
2.8
g
of which saturates
28.3
g
Carbohydrate
15.3
g
of which sugars
27
g
Dietary Fibre
54.8
g
Protein
0
mg
Cholesterol
1090
mg
Sodium
