Southeast Asian Crispy Tofu Bowl
with Rainbow Pear Slaw & Ponzu Dressing
- Wheat
- Gluten
- Soy
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
- Almond
- Fish
- Milk
- Sulphites
You’ve probably had your fair share of tofu and slaw, but this one may come out as the best because of how crispy the tofu is and how delicious it becomes on top of a ponzu-dressed slaw. What do you think? Is chicken and slaw back on the menu? This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Slaw Mix
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs)
1 packet
Baby Spinach Leaves
1 sachet
Southeast Asian Spice Blend
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat; May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
2
Garlic
1 packet
Cornflour
1
Pear
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. • Cut Asian marinated tofu into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Transfer to a large bowl. • To the garlic oil, add ponzu sauce and the sesame oil. Stir to combine and set aside.
• In a medium bowl, combine the plain flour, half the cornflour(see ingredients) and the salt. • In a second medium bowl, whisk Southeast Asian spice blend and the egg until smooth. • Coat tofu first in the egg mixture, then in the flour mixture. Set aside on a plate.
• Return the frying pan to medium-high heat with enough olive oil to coat the base. Cook tofu, tossing until browned, 3-4 minutes. Transfer to a paper towel-lined plate.
• Meanwhile, add slaw mix to the ponzu dressing, along with baby spinach. Toss to combine and season to taste.
• Divide rainbow slaw between bowls. • Top with Southeast Asian tofu. • Drizzle over mayonnaise to serve. Enjoy!
