[Salad Series] NZ Sesame Peanut Tofu & Baby Broccoli Salad
with Japanese Dressing
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Peanuts
- Fish
- Eggs
- May contain traces of allergens
- Cashew
- Milk
- Almond
- Brazil nut
- Sesame
- Crustaceans
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Sesame Dressing
(Contains: Wheat, Gluten, Sesame, Soy, Eggs; May be present: Fish, Cashew, Milk, Almond)
1 sachet
Curry Powder
1
Baby Broccoli
1 packet
Peanut Nutter
(Contains: Peanuts; May be present: Cashew, Almond, Brazil nut, Sesame)
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
Nutrition Values
Cooking Steps
• Slice tomato into wedges. Trim and halve baby broccoli. Cut firm tofu (see ingredients) into 1cm chunks. • In a medium bowl, combine curry powder, the plain flour and a pinch of salt. Add tofu and toss to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, until tender, 5-6 minutes. Transfer to a large bowl. • Return frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. Transfer to a plate.
• Wipe out frying pan and return to medium-high heat. Whisk peanut butter and the water, until well combined, 1 minute. • Remove from heat, and add sesame dressing, the vinegar, brown sugar and low sodium soy sauce, stirring to combine. • Meanwhile, to the bowl with the baby broccoli, add tomato, mixed salad leaves and Japanese dressing. Season to taste.
• Divide baby broccoli salad between bowls. • Top with tofu and spoon over sesame peanut sauce. Enjoy!
