Vietnamese-Style Tofu & Mint Salad
with Crushed Peanuts & Sweet Chilli
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.
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
1
tomato
½
lemon
1 packet
mint
1
carrot
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
½ packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
½ packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
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!