Ponzu-Ginger Tofu & Sesame Fries
with Japanese-Style Salad & Peanuts
Not only is this Japanese-inspired dish packed with veggies, it's full of flavour - from the ponzu and zingy coating on the chicken, to the fragrant Japanese dressing on the salad, every morsel is super moreish. The kids can help you whip this one up, too.
This recipe is under 650kcal 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
2
potato
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
ginger paste
1
carrot
1 bag
mixed salad leaves
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 sachet
lemon pepper seasoning
1
cucumber
1 packet
Japanese dressing
(Contains Sesame, Soy;)
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
Not included in your delivery
olive oil
3 tsp
brown sugar
1 tbs
water
2 tsp
rice wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, combine ponzu sauce, ginger paste, the brown sugar, the rice wine vinegar and the water in a small bowl. Set aside.
Little cooks: Take the lead and help combine the ingredients for the sauce!
• Roughly chop cucumber. Grate carrot. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision!
• When the fries have 10 minutes remaining, in a bowl, combine lemon pepper spice blend and a drizzle of olive oil. Add tofu, tossing to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook tofu pieces, turning occasionally, until browned, 4-5 minutes. In the last 1-2 minutes of cook time, add ponzu mixture, turning tofu to coat.
• While the tofu is cooking, combine mixed salad leaves, cucumber and carrot in a medium bowl. Add Japanese dressing. • Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide ponzu-ginger tofu, fries and Japanese-style salad between plates to serve. • Sprinkle with roasted peanuts to serve. Enjoy!