Thai Double Tofu & Pineapple Salad Bowl
with Creamy Sweet Chilli Dressing
Summer is calling which means we are in charge of providing you with only the freshest of salads that taste delicious in the heat. This salad bowl is no exception - with tender Japanese tofu, charred pineapple and baby capsicum, you’ll be feeling the heat from the sunshine and the fresh chilli!
We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
tomato
½
Long Chilli
2 packet
Japanese Tofu
(Contains Wheat, Gluten, Soy; May be present: Peanut, Sesame. )
1 tin
Pineapple Slices
1 packet
Garlic Aioli
(Contains Egg;)
1 packet
Soy Sauce Mix
(Contains Gluten, Soy;)
1 packet
Sweet Chilli Sauce
1 packet
Slaw Mix
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Thinly slice baby capsicum and long chilli (if using). • Cut Japanese tofu into 2cm chunks. • Drain pineapple slices and reserve some pineapple juice (1 tbs for 2P / 2 tbs for 4P).
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to a chopping board and roughly chop.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes.
TIP: Cook in batches if your pan is getting crowded!
• In a large bowl, combine garlic aioli, soy sauce mix, sweet chilli sauce and the reserved pineapple juice. • Add tofu, slaw mix, mixed salad leaves, baby capsicum and pineapple. Toss to coat and season to taste. • Divide tofu and charred pineapple salad between bowls. Garnish with fresh chilli. Enjoy!