Japanese-Style Crumbed Tofu & Chicken Salad
ith Sweet Chilli & Creamy Ponzu Dressing
We're in our light and bright era so only a salad will do! These crumbed Japanese tofu delights pack a punch with every bite. To turn things up even further, we've piled them high on a bed of sweet chilli-laced deluxe salad. You can thank us later!
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
1
cucumber
1
apple
½ sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 packet
sweet chilli sauce
1 packet
deluxe salad mix
1 packet
mixed salad leaves
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
chicken breast
Not included in your delivery
olive oil
1 tablespoon (tbsp)
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. Thinly slice pear into wedges. Cut chicken breast into 2cm chunks. • In a shallow bowl, combine the plain flour and a good pinch of salt. In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine everything garnish (see ingredients) and panko breadcrumbs (see ingredients). • Dip Japanese tofu steaks into flour mixture to coat, then into egg and finally in breadcrumb mixture. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed tofu in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Wash out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes.
TIP: Add extra oil if needed so the tofu does not stick to the pan.
• Meanwhile, in a large bowl, combine sweet chilli sauce, a drizzle of vinegar and olive oil. • Add deluxe salad mix, mixed salad leaves, pear and cucumber. Toss to combine and season to taste.
• In a small bowl, combine ponzu and mayonnaise. • Divide salad between bowls. Top with Japanese seeded crumbed tofu steaks and chicken. • Drizzle over creamy ponzu dressing. Enjoy!