Peanut & Makrut Lime Tofu Salad

Name: Peanut & Makrut Lime Tofu Salad with Coconut Dressing
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 clove garlic; 2 leaves makrut lime leaves; ½ tin coconut milk; 1 tub peanut butter; 2 tsp soy sauce; 1 tsp brown sugar; 1 unit cucumber; 1 unit fresh chilli; ½ unit lemon; 1 packet Peking Marinated Tofu; 1 bag slaw mix

with Coconut Dressing

Get up to $175 off

This heavenly tofu salad with coconut dressing will allow you to recreate an idyllic, balmy evening in the heart of Southeast Asia. With aromatic makrut lime leaves lending a zesty flavour, you’ll be transported from your kitchen straight to the tropics.

Allergens:

Jordnødder

•Gluten

•Soja

•Sesamzaad

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 Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

2 leaves

makrut lime leaves

½ tin

coconut milk

1 tub

peanut butter

(Contains: Jordnødder; )

1 unit

cucumber

1 unit

fresh chilli

½ unit

lemon

1 packet

Peking Marinated Tofu

(Contains: Gluten, Soja, Sesamzaad; May be present: Uova, Erdnüsse, Tree Nuts, Latte. )

1 bag

slaw mix

Not included in your delivery

olive oil

2 tsp

soy sauce

(Contains: Gluten, Soja; )

1 tsp

brown sugar

Nutrition Values

/ per serving

Calories2310 kcal

Fat36.9 g

of which saturates14.9 g

Carbohydrate24.5 g

of which sugars18.7 g

Protein26.4 g

Sodium754 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 makrut lime leaves. Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and makrut lime leaves and cook until fragrant, 1 minute. Add the coconut milk (see ingredients list), peanut butter, soy sauce and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer, stirring often, until thickened, 3-4 minutes. Remove from the heat and set aside to cool slightly.

While the dressing simmers, roughly chop the cucumber. Thinly slice the long red chilli (if using). Slice the lemon (see ingredients list) into wedges. Reserve the marinade from the Peking marinated tofu, then cut the tofu into 1cm cubes.

In a large bowl, combine the cucumber and slaw mix.

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

While the tofu is cooking, drizzle the coconut dressing over the salad. Season with salt and pepper and add a generous squeeze of lemon juice. Toss to coat.

Divide the coconut-dressed slaw between bowls. Top with the Peking tofu and serve with any remaining lemon wedges. Garnish with the chilli (if using).