Japanese Glazed Tofu & Sesame Miso Salad
with Roasted Sweet Potato & Pickled Ginger
This salad has all of the bells and whistles that truly makes it one of the greats. With a sesame miso dressing laced around roasted sweet potato, cucumber and pear, you'll have the perfect base for Japanese glazed tofu to lay upon.
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
2
Sweet Potato
1
Pear/Apple
1
Cucumber
½
Lemon
1 packet
Japanese Tofu
(Contains Wheat, Gluten, Soy; May be present: Peanut, Sesame. )
½ packet
Garlic Paste
1 packet
Miso Paste
(Contains Soy, Gluten, Wheat;)
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
sweet chilli sauce
1 packet
mixed salad leaves
1 sachet
crispy shallots
1 packet
pickled ginger
Not included in your delivery
olive oil
½ tbs
honey
1 tsp
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• 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. Set aside and allow to cool slightly.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, thinly slice apple/pear into wedges. • Thinly slice cucumber into half-moons. • Slice lemon into wedges. • Cut Japanese tofu into 2cm chunks.
• In a small heatproof bowl, microwave garlic paste (see ingredients) and a drizzle of olive oil in 10 second bursts until fragrant. • To garlic oil, add miso paste, the honey, a good squeeze of lemon juice and sesame seeds. Stir to combine.
• While sweet potato is cooling, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. • In the last minute of cook time, add sweet chilli sauce, the low sodium soy sauce and a splash of water, tossing to coat.
• In a large bowl, combine roasted sweet potato, apple/pear, cucumber, mixed salad leaves and miso dressing. Season to taste.
• Divide sesame miso salad between bowls. • Top with Japanese glazed tofu, crispy shallots and pickled ginger. • Serve with any remaining lemon wedges. Enjoy!