Japanese-Style Crumbed Tofu Salad
with 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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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;)
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 apple into wedges. • 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). • Cut Japanese tofu into 1cm-thick pieces. Dip Japanese tofu steaks into the flour mixture to coat, then into the egg and finally into the 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.
TIP: Add extra oil if needed so the tofu does not stick to the pan.
• Meanwhile, in a large bowl, combine sweet chilli sauce and a drizzle of vinegar and olive oil. • Add deluxe salad mix, mixed salad leaves, apple and cucumber. Toss to combine and season to taste with salt and pepper. • In a small bowl, combine ponzu and mayonnaise. Stir to combine.
• Divide salad between bowls. • Top with Japanese-style crumbed tofu. • Drizzle over creamy ponzu dressing to serve. Enjoy!