Name: [Salad Series] NZ Golden Tofu & Chicken with Pickled Carrot Cos Salad & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Crispy Shallots; 1 Cos Lettuce; 1 sachet Coriander; 1 Cucumber; 1 sachet Curry Powder; 1 packet Sriracha; 300 g Diced Chicken; 1 Lime; 1 Carrot; 400 g Firm tofu; Fresh Chilli; 1 Radish

HelloFresh

Recipes

Vietnamese Recipes

[Salad Series] NZ Golden Tofu & Chicken

with Pickled Carrot Cos Salad & Crispy Shallots

Get up to $175 off

Allergens:

Soy

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

1 packet

Crispy Shallots

Cos Lettuce

1 sachet

Coriander

Cucumber

1 sachet

Curry Powder

1 packet

Sriracha

(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten. )

300 g

Diced Chicken

Lime

Carrot

400 g

Firm tofu

(Contains: Soy; May be present: Sesame, Eggs, Crustaceans. )

Fresh Chilli

Radish

Nutrition Values

Calories545 kcal

Energy (kJ)2280 kJ

Fat26 g

of which saturates4.9 g

Carbohydrate16.9 g

of which sugars6.7 g

Dietary Fibre5.8 g

Protein57.8 g

Sodium375 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

• Using a vegetable peeler, peel carrot into ribbons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside.

TIP: Slicing the carrot very thinly helps it pickle faster!

• Meanwhile, finely shred cos lettuce. Thinly slice cucumber into half-moons. Slice radish into sticks. Thinly slice fresh chilli (if using). Slice lime (see ingredients) into wedges. • Cut firm tofu (see ingredients) into 1cm chunks. • In a medium bowl, combine the plain flour, curry powder, tofu and diced chicken.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu and chicken, turning occasionally, until golden, 5-7 minutes. • Remove pan from heat, add the honey and toss to coat.

• Drain pickled carrot. • In a medium bowl, combine carrot, cos, radish, cucumber, a generous squeeze of lime juice and the sesame oil. Season to taste. • Divide picked carrot cos salad between bowls. Top with golden tofu. • Drizzle over mayonnaise and sriracha. Sprinkle over crispy shallots and chilli. Tear over coriander. Enjoy!