Peanut & Kaffir Lime Tofu Salad

Name: Peanut & Kaffir Lime Tofu Salad with Coconut Dressing
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Cucumber; 1 packet Slaw Mix; 1 packet Coconut Milk; Peking Marinated Tofu; Makrut Lime Leaves; 1 packet Peanut Nutter; 1 Lemon; Fresh Chilli

with Coconut Dressing

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Allergens:

Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Cucumber

1 packet

Slaw Mix

1 packet

Coconut Milk

Peking Marinated Tofu

Makrut Lime Leaves

1 packet

Peanut Nutter

Lemon

Fresh Chilli

Nutrition Values

Calories504 kcal

Energy (kJ)2110 kJ

Fat44.1 g

of which saturates25.2 g

Carbohydrate10 g

of which sugars6.8 g

Dietary Fibre4.6 g

Protein10.1 g

Sodium156 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Finely chop the garlic (or use a garlic press). Very thinly slice the kaffir lime leaves. Heat a drizzle of olive oil in medium saucepan over a medium-high heat. Add the garlic and kaffir lime leaves and cook until fragrant, 1 minute. Add the coconut milk, peanut butter, soy sauce and brown sugar. Bring to the boil and stir to combine. Reduce heat to medium and simmer, stirring often, until well combined and thickened, 3-4 minutes. Set aside to cool slightly.

While the dressing simmers, roughly chop the cucumber. Thinly slice the long red chilli (if using). Slice the lemon into wedges. Drain the marinade from the Peking tofu into a small bowl. Cut the Peking tofu into 1cm pieces.

To a large bowl, add the carrot, cucumber and slaw mix.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the Peking tofu and cook, tossing, until browned and warmed through, 4-5 minutes. Pour in the tofu marinade and stir to coat.

When the tofu is finished, drizzle the coconut dressing over the slaw, season with salt and pepper and a good squeeze of lemon juice. Toss to dress.

Divide the slaw between bowls. Top with the Peking tofu and serve with remaining lemon wedges. Garnish with the long red chilli (if using).