Sticky Plum Sauce Tofu Slaw Bowl
with Crispy Shallots & Fried Egg
We're in our light and bright era this Summer, so only a salad will do. Crunchy slaw is the perfect base for sticky plum tofu to lay upon. With a sprinkling of crispy shallots and a tasty fried egg, you'll be not only plating up, but you'll also be eating the rainbow!
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
1
carrot
1 packet
baby spinach leaves
1 packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
plum sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Plant-Based Fish Sauce
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 sachet
crispy shallots
Not included in your delivery
olive oil
2
egg
(Contains Egg;)
½ tbs
plain flour
(Contains Gluten, Wheat;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Grate carrot. • Roughly chop baby spinach leaves. • Pat dry firm tofu with paper towel and cut into 1cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm.
• Meanwhile, in a medium bowl, combine tofu, sweet soy seasoning and the plain flour. • Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, shake any excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. • Remove from heat, then add plum sauce, plant-based fish sauce and a splash of water, tossing to coat.
• In a large bowl, combine shredded cabbage mix, carrot, spinach, garlic aioli and a drizzle of the vinegar. • Divide slaw between bowls. Top with sticky plum tofu and a fried egg. • Spoon over any remaining sauce and sprinkle over crispy shallots to garnish. Enjoy!