with Peanuts
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Coleslaw mix (carrot, green cabbage, red cabbage) • Clementine • Cucumber • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Nuoc cham sauce (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) (anchovies, soy) • Peanuts • Rice vinegar (rice vinegar, sugar, salt) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Mint • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Coleslaw Cabbage Mix
170 g
Mini Cucumber
1 unit(s)
Clementine
2 unit(s)
Mint
7 g
Peanuts, chopped
28 g
Nuoc Cham
2 tbsp
Sweet Chili Sauce
4 tbsp
Moo Shu Spice Blend
4.5 g
Seasoned Rice Vinegar
1 tbsp
Soy Sauce
0.5 tbsp
Oil*
3 tbsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- To a foil-lined baking baking sheet, add tofu. Season with salt and pepper, then drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Peel clementine, then separate into segments.
- Pick mint leaves from stems, then finely chop.
- In a large bowl, whisk together vinegar, nuoc cham, half the sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- In a small bowl, combine soy sauce, half the Moo Shu Spice Blend (use all for 4 servings), remaining sweet chilli sauce and 1 tbsp (2 tbsp) oil.
- When tofu is done, drizzle sweet chili mixture over tofu. Toss to coat. Return to the oven to broil for 1-3 min, until glaze just sets.
- To the bowl with dressing, add coleslaw cabbage mix, cucumbers, clementines and half the mint. Toss to coat.
- Divide salad between bowls. Top with tofu.
- Sprinkle peanuts and remaining mint over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season and broil tofu the same way the recipe instructs you to season and broil chicken, decreasing broil time to 9-11 min, stirring halfway, until golden.
When tofu is done, drizzle sweet chili mixture over tofu. Toss to coat. Return to the oven to broil for 1-3 min, until glaze just sets.
Disregard steps to slice tofu. Top plates with tofu.
590
kcal
Calories
37
g
Fat
5
g
Saturated Fat
44
g
Carbohydrate
29
g
Sugar
6
g
Dietary Fiber
20
g
Protein
5
mg
Cholesterol
1120
mg
Sodium
0
g
Trans Fat
650
mg
Potassium
600
mg
Calcium
4
mg
Iron
