Sweet Soy Tofu, Chicken & Carrot Ribbon Salad
with Ponzu Dressing & Coriander
You can’t go wrong with tofu. This versatile protein soaks up whatever flavours you add to it, so tonight we’ve tossed it through sweet and savoury Asian spices. The carrot ribbon salad makes the perfect bed to rest it on, adding sweet freshness to this mouthwatering meal.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
½
lemon
1
carrot
1
cucumber
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
1 packet
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Slice lemon into wedges. Using a vegetable peeler, peel carrot into ribbons. Thinly slice radish. • Cut chicken breast into 2cm chunks. • Cut firm tofu (see ingredients) into 1cm chunks. • In a medium bowl, combine sweet soy seasoning, the plain flour and a pinch of salt. Add tofu and chicken, tossing to combine.
• In a large bowl, combine ponzu sauce, the sesame oil and a generous squeeze of lemon juice. Add carrot and toss to combine. • Add radish, shredded cabbage mix and baby leaves to the carrot and toss to combine. Season to taste.
• 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, tossing occasionally, until browned and cooked through 5-7 minutes.
• Divide ponzu carrot ribbon salad between bowls. • Top with sweet soy tofu and chicken. • Drizzle with sesame dressing. Tear over coriander to serve. Serve with any remaining lemon wedges. Enjoy!