Vietnamese-Style Tofu & Mint Salad
with Crushed Peanuts & Sweet Chilli- Soy
- Gluten(Wheat)
- Gluten
- Peanuts
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Milk
- Gluten
- Soy
- Fish
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
When it starts to heat up outside, we crave something light and fresh. This Vietnamese-inspired salad bowl ticks both those boxes, with a rainbow of fresh veg, golden chunks of tofu in a fresh and fragrant sauce, and a sprinkle of crushed peanuts for that all-important crunch. Bring on the warm weather, we’re ready! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
tomato
½
lemon
1 packet
mint
1
carrot
½ packet
firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
½ packet
Ginger & Lemongrass Paste
(May be present: Eggs, Sesame, Milk, Gluten, Soy, Fish, Almond)
1 packet
Shredded Cabbage Mix
1 packet
Baby Leaves
½ packet
soy sauce mix
(Contains: Soy, Gluten; May be present: Eggs, Sesame, Milk, Fish, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
Not included in your delivery
olive oil
2 tbs
water
Nutrition Values
Utensils
Cooking Steps
• Slice tomato and lemon into wedges. Pick and thinly slice mint leaves. Using a vegetable peeler, peel carrot into wide ribbons. Cut plain tofu (see ingredients) into 2 cm chunks. • In a small bowl, combine sweet chilli sauce, ginger & lemongrass paste (see ingredients), a good squeeze of lemon juice and the water.
• 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, 5-7 minutes. • Add sweet soy seasoning and cook, turning to coat until fragrant, 1 minute. • Remove pan from heat and add sweet chilli mixture, tossing tofu to coat.
• In a large bowl, combine tomato, carrot, mint, shredded cabbage mix, baby leaves, soy sauce mix (see ingredients) and a drizzle of olive oil. Season with pepper.
• Divide mint salad between bowls. • Top with Vietnamese-style tofu. • Garnish with crushed peanuts. Serve with any remaining lemon wedges. Enjoy!
