Double Malaysian Tofu & Deluxe Salad Bowl
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Double Malaysian Tofu & Deluxe Salad Bowl

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.

Tags:
Calorie Smart
Under 40g carbs
Veggie
Allergens:
Soy
Gluten
Peanut
Wheat
Gluten/Gluten

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.

Preparation Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

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Nutritional Values

Energy (kJ)2644 kJ
Calories632 kcal
Fat44.6 g
of which saturates20.9 g
Carbohydrate36 g
of which sugars24.6 g
Dietary Fibre12.6 g
Protein24.9 g
Sodium1173 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Cut cucumber into thin half-moons. • Cut lemon into wedges. • Cut Malaysian tofu into 2cm chunks. • Using a vegetable peeler, peel carrot into ribbons.

2
2

• 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.

3
3

• 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.

4
4

• 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!