BBQ Spiced Japanese Tofu Bowl
with Salad, Plant-Based Soy Aioli & Fresh Chilli
This bowl is a medley of flavour, colour and texture thanks to crisp Japanese tofu, crunchy veggies and rich aioli. If you're feeling extra adventurous, even add some fresh chilli for a spike of heat!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
Long Chilli (Optional)
2
cucumber
1
carrot
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 packet
plant-based aioli
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice long chilli (if using). • Roughly chop cucumber. • Using a vegetable peeler, peel carrot into ribbons.
• In a large bowl, combine Asian BBQ seasoning, cornflour and a good pinch of salt and pepper. • Slice Japanese tofu into steaks. Add to seasoning and gently turn to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. When the oil is hot, shake excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. Season with a generous pinch of pepper.
• Meanwhile, in a small bowl, combine plant-based aioli and the soy sauce. • In a second large bowl, combine Japanese style dressing and a drizzle of vinegar. Season to taste. • To the bowl with the Japanese dressing, add carrotribbons, cucumber and mixed salad leaves, tossing to coat.
• Divide salad between bowls, then top with BBQ spiced Japanese tofu. • Drizzle over plant-based soy aioli and sprinkle with chilli to serve. Enjoy!