Malaysian Tofu & Deluxe Salad
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Malaysian Tofu & Deluxe Salad

Malaysian Tofu & Deluxe Salad

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.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
Under 40g carbs
Veggie
Climate Superstar
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

1 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)1981 kJ
Calories474 kcal
Fat36.3 g
of which saturates19.4 g
Carbohydrate27.8 g
of which sugars18.6 g
Dietary Fibre9.7 g
Protein14.9 g
Sodium735 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, until browned, 3-4 minutes. • Transfer to a bowl and cover to keep warm.

3
3

• Wipe out frying pan, then 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

• In a large bowl, combine deluxe salad mix, carrot, cucumber and mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. • Divide deluxe salad between bowls. Top with Malaysian tofu. Drizzle over lemongrass coconut dressing. • Sprinkle over crispy shallots. Serve with remaining lemon wedges. Enjoy!