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Peking-Style Tofu & Snow Pea Salad

Peking-Style Tofu & Snow Pea Salad

with Roasted Kumara & Soy Mayo

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Enjoy a fresh fusion of Asian-style flavours with this hearty, pretty-as-a-picture salad. Chunks of roasted kumara tossed with snow peas, Peking tofu and other tasty delights will have you savouring every bite.

Tags:Low Calorie
Allergens:GlutenSoyEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

kumara

1 unit

cucumber

1 bag

snow peas

1 bunch

mint

½ unit

lemon

1 block

Peking marinated tofu

(ContainsGluten, SoyMay be presentGluten)

1 bag

mixed salad leaves

1 packet

mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

1 tbs

soy sauce (for the dressing)

(ContainsGluten, Soy)

1 tsp

brown sugar

½ tsp

soy sauce (for the mayo)

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2300 kJ
Fat24 g
of which saturates2.5 g
Carbohydrate52.2 g
of which sugars28.6 g
Protein26.4 g
Sodium1350 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.

2

While the kumara is roasting, thinly slice the cucumber into half-moons. Trim the snow peas, then slice in half lengthways. Pick and roughly chop the mint leaves. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Reserve the marinade from the Peking marinated tofu in a small bowl, then cut the tofu into 2cm cubes.

3

In a large bowl, combine the soy sauce (for the dressing), brown sugar, lemon zest and a generous squeeze of lemon juice. Season with a pinch of pepper.

4

When the kumara has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook, turning occasionally, until browned and warmed through, 5 minutes. In the last minute of cook time, add the Peking marinade and cook until warmed through, 1 minute.

5

Add the mixed salad leaves, cucumber, snow peas, mint (reserve some for garnish!) and roasted kumara to the bowl with the dressing. Toss to coat. In a small bowl, combine the mayonnaise with the soy sauce (for the mayo).

TIP: Let the kumara cool slightly before adding to the salad to keep the leaves crisp.

6

Divide the salad between bowls and top with the Peking tofu. Drizzle over the soy mayo and garnish with the reserved mint. Serve with any remaining lemon wedges.