Ginger-Glazed Tofu & Citrus Green Bean Toss
with Asian Chilli Dressing & Spring Onion
- Wheat
- Gluten
- Soy
- Sesame
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
Bring a burst of sunshine to your dinner table this winter with a salad that’s ready to enjoy in just 15 minutes. Succulent tofu are glazed in fragrant ginger and seared to perfection, then nestled amongst sweet orange wedges, green beans and a punchy Asian chilli dressing for a delicious meal that really hits the spot.
Ingredients
1 packet
Ginger Paste
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
1 packet
Mixed Salad Leaves
1 packet
Asian Chilli Dressing
(Contains: Soy)
½
Orange
2 packet
Green beans
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
½ tsp
sesame oil
(Contains: Sesame)
1 tsp
honey
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
You will need
Cooking Steps
- Peel and thinly slice orange into wedges. • Trim and roughly chop green beans. Thinly slice spring onions.
- Cut Asian marinated tofu into 2cm chunks.
- In a small bowl, combine ginger paste, the sesame oil, honey and soy sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl to cool slightly.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook tofu, tossing until browned, 3-4 minutes.
- Remove pan from heat, add the ginger-sesame mixture, gently turning tofu to coat.
- To the bowl with the beans, add mixed salad leaves, orange, half the spring onions and Asian chilli dressing. Season to taste.
- Divide mandarin salad and ginger glazed tofu between plates.
- Top with remaining spring onions. Enjoy!
