Double Malaysian Tofu & Deluxe Salad Bowl
with Lemongrass Coconut Dressing & Crispy Shallots
Busting with crowd-pleasing Malaysian flavours, everyone will be happily getting their daily dose of veg with this tender tofu and salad dish.
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
1
cucumber
½
lemon
2 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1
carrot
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
deluxe salad mix
1 packet
mixed salad leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Cut cucumber into thin half-moons. • Cut lemon into wedges. • Cut Malaysian tofu into 2cm chunks. • Using a vegetable peeler, peel carrot into ribbons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, in batches, until browned, 3-4 minutes. • Transfer to a bowl and cover to keep warm.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook gingerlemongrass paste (watch out, the paste might splatter) until fragrant, 1 minute. • Stir in coconut milk, the brown sugar, low sodium soy sauce and a squeeze of lemon juice, then cook until bubbling, 1-2 minutes. • Allow to cool slightly.
• To a large bowl, add deluxe salad mix, carrot, cucumber and mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide deluxe salad between bowls. Top with Malaysian tofu. Drizzle over lemongrass coconut dressing. • Sprinkle over crispy shallots. Serve with remaining lemon wedges. Enjoy!