Sticky Indonesian Beef & Tofu Goreng Salad
with Cucumber, Cos & Asian Chilli Dressing
- Wheat
- Gluten
- Soy
- Peanuts
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
- Soy
- Milk
- Wheat
- Gluten
- Almond
- Fish
- Cashew
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Pecan
- Hazelnut
- Pistachio
Bring a taste of the bustling night markets to your whānau with this vibrant Indonesian-inspired bowl that’s big on crunch and flavour. You’ll toss golden spiced tofu in a sweet and sticky glaze before serving over a fresh bed of slaw, cos lettuce and cucumber with a zesty Asian chilli dressing and a sprinkling of crushed peanuts.
Ingredients
1
Cucumber
½
Cos Lettuce
2
Garlic
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs)
½ packet
Cornflour
1 sachet
satay seasoning
(May be present: Soy)
1 packet
Tamarind Paste
(May be present: Eggs, Milk, Wheat, Gluten, Almond, Soy, Fish, Sesame, Cashew)
1 packet
Kecap Manis
(Contains: Wheat, Gluten, Soy; May be present: Cashew, Almond, Sesame, Eggs, Fish, Milk)
1 packet
Slaw Mix
1 packet
Asian Chilli Dressing
(Contains: Soy; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 sachet
Coriander
250 g
Beef Strips
Not included in your delivery
2 tbs
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
Cooking Steps
- Thinly slice cucumber into sticks.
- Finely shred cos lettuce (see ingredients).
- Finely chop garlic.
- Cut Asian marinated tofu into 2cm chunks.
- In a medium bowl, combine tofu, cornflour (see ingredients) and Southeast Asian spice blend.
- Discard any liquid from beef strip packaging.
- In a large frying pan over high heat, heat enough olive oil to coat the base.
- When the oil is hot, shake excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. Transfer to a paper towel-lined plate.
- Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
- Meanwhile, in a large bowl, whisk tamarind paste, kecap manis, the soy sauce and garlic.
- Add tofu and beef. Toss to coat.
- In a second large bowl, add slaw mix, cos, cucumber and Asian chilli dressing. Toss to combine and season to taste.
TIP: Toss the salad just before serving to keep the leaves crisp.
- Divide cos salad between bowls. Top with Indonesian beef and tofu goreng kecap.
- Sprinkle with crushed peanuts. Enjoy!
