avec arachides
Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) (soya) • Mélange pour salade de chou (carotte, chou vert, chou rouge) • Clémentine • Concombre • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Sauce Nuoc Cham (eau, sucre, vinaigre de riz, jus de lime concentré, sauce de poisson en poudre (anchois fermentés, maltodextrine, sel), sel, ail, huile végétale, piments séchés, anchois salés, arôme naturel (soya), gomme xanthane, acide citrique, sorbate de potassium, benzoate de sodium) (anchois, soya) • Arachides • Vinaigre de riz (vinaigre de riz, sucre, sel) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Menthe • Mélange d’épices moo shu (poudre d'ail, sucre (maltodextrine), épices, sauce de soya en poudre [sauce de soya (graines de soya, blé, sel), maltodextrine, sel], sel, dioxyde de silicium) (soya, blé, sulfites).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Mélange pour salade de chou
170 g
Mini concombres
1 unit(s)
Clémentine
2 unit(s)
Menthe
7 g
Arachides, hachées
28 g
Nuoc cham
2 tbsp
Sauce au chili doux
4 tbsp
Mélange d'épices Moo Shu
4.5 g
Vinaigre de riz assaisonné
1 tbsp
Sauce soya
0.5 tbsp
Huile*
3 tbsp
Sel*
0.13 tsp
Poivre*
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
