Asian Sweet Chilli-Glazed Tofu
with Roast Sesame Pumpkin & Radish Salad- Sesame
- Soy
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
Tofu is usually served drizzled in mint sauce, but we strongly recommend you give this Asian twist a try. Succulent tofu is smothered in sweet chilli sauce, creating a flavourful glaze that perfectly compliments it’s meaty flavour. With roasted wedges of pumpkin and a crisp radish salad, it’s a combo you didn’t know you needed! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
Garlic
1 packet
Peeled Pumpkin Pieces
1 packet
Sweet Chilli Sauce
1 sachet
Sesame Seeds
(Contains: Sesame; )
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Mixed Salad Leaves
1
Radish
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Cut plain tofu (see ingredients) into 2cm chunks.
• 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, 4-5 minutes.
• Add sweet chilli sauce and cook, turning to coat, until fragrant, 1 minute.
• Meanwhile, finely chop garlic. Thinly slice radish.
• Place peeled pumpkin pieces on a lined oven tray. Sprinkle over sesame seeds, garlic and drizzle with olive oil. Season with salt and toss to coat.
• Spread pumpkin out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, combine radish, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season with a pinch of salt and pepper.
• Divide Asian sweet chilli tofu, sesame pumpkin wedges and radish salad between plates.
• Spoon any remaining glaze over tofu to serve. Enjoy!
