Golden Sweet Chilli-Makrut Tofu Salad
with Sweet Potato, Wombok & Crunchy Noodles
Firm tofu is the perfect canvas for bold Vietnamese-inspired flavours - like the unique citrusy and zesty flavours from makrut lime, which stands up well to the sweet chilli glaze in this fresh, colourful and textural 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
2
sweet potato
2 leaves
makrut lime leaves
1
carrot
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
sweet chilli sauce
1 packet
ginger paste
½ packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 bag
Shredded Wombok
1 bag
baby spinach leaves
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 tbs
water
½ sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 tsp
rice wine vinegar
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, remove centre veins from makrut lime leaves, then very finely chop. Grate carrot. • In a small bowl, combine makrut leaves, mixed sesame seeds, sweet chilli sauce, ginger paste, the water and 1/2 the soy sauce. • Heat a large frying pan over medium-high heat. Cook sweet-chilli ginger mixture until heated through and fragrant, 1 minute. Transfer to a medium bowl and set aside.
TIP: The makrut leaves are fibrous so make sure to cut them into very small pieces!
• Meanwhile, pat firm tofu (see ingredients) dry, then cut into 1cm pieces. • In a medium bowl, combine cornflour (see ingredients) and a generous pinch of salt and pepper. Add tofu, tossing to coat.
• When the sweet potato has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When the oil is hot, shake the excess cornflour off tofu, then cook tofu, turning occasionally, until golden, 5-7 minutes.
TIP: For best results, cook the tofu in batches if your pan is getting crowded.
• Meanwhile, combine sesame dressing, the rice wine vinegar and remaining soy sauce and a drizzle of olive oil in a second medium bowl. • Add shredded wombok, baby spinach leaves, carrot and roasted sweet potato. Toss to coat and season to taste. • To bowl with sweet-chilli ginger mixture, add cooked tofu, tossing to coat.
• Divide sweet potato and wombok salad between bowls. • Top with golden sweet chilli-makrut tofu. • Sprinkle with crunchy fried noodles to serve. Enjoy!