Sweet Chilli Tofu Bites & Rainbow Salad
with Crispy Shallots
- Soy
- Wheat
- Gluten
- Eggs
- Sesame
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Cashew
- Fish
- Milk
- Almond
This classic seasoning blend goes nicely with succulent tofu, and paired with a sweet chilli sauce makes a perfect match! Rest it on a cushy pillow of carrot salad to serve, and add a sprinkle of crispy shallots for some flair! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Crispy Shallots
1 packet
Sweet Chilli Sauce
1 packet
Baby Spinach Leaves
400 g
Firm tofu
(Contains: Soy May be present: Eggs, Sesame, Crustaceans)
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten)
½ packet
Sesame Dressing
(Contains: Soy, Wheat, Gluten, Eggs, Sesame May be present: Cashew, Fish, Milk, Almond)
Nutrition
Cooking Steps
• Grate carrot. • Roughly chop baby leaves. • Cut plain tofu (see ingredients) into 2cm chunks • In a medium bowl, combine tofu, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add sweet chilli sauce (see ingredients), the soy sauce and water and cook, turning to coat, until fragrant, 1 minute.
• Meanwhile, add shredded cabbage mix a medium bowl, along with carrot, baby leaves, sesame dressing and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.
• Divide rainbow salad between bowls. • Top with sweet chilli tofu bites. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
