Satay Double Tofu Salad Bowl
with Peanut Dressing & Chilli
A peanutty tofu bowl is just what the doctor ordered! This one is nothing short of nutty, with a peanut butter-based dressing and a sprinkling of crushed peanuts, trust us when we say, you'll be going nuts for more!
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
½
lemon
1
cucumber
½
Long Chilli (Optional)
2 packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 sachet
satay seasoning
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 packet
sweet chilli sauce
1 packet
shredded cabbage mix
1 packet
mixed salad leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten, Wheat;)
¼ cup
boiling water
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Slice lemon into wedges. • Thinly slice cucumber into half-moons. • Thinly slice long chilli (if using). • Pat dry firm tofu dry, then cut into 2cm chunks. • In a medium bowl, combine the plain flour, satay seasoning and tofu.
• To a large bowl, add peanut butter and the boiling water (1/4 cup for 2P / 1/2 cup for 4P) and whisk until smooth. • Add sweet chilli sauce, soy sauce mix, a good squeeze of lemon juice and a drizzle of olive oil. Whisk to combine and set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. Season with a good pinch of salt and pepper.
TIP: Cook in batches if your pan is getting crowded.
• To the peanut dressing, add shredded cabbage mix, mixed salad leaves and cucumber. Season to taste. • Divide salad between bowls, then top with satay tofu. • Sprinkle with crushed peanuts and chilli to serve. Enjoy!