Plant-Based
Seasoned tofu on a bed of crunchy Asian greens, shredded beetroot and ribboned carrot finished with a fresh orange ginger dressing and roasted peanuts.
1. Peel and grate ginger. Whisk together with orange zest (1 tbsp), juice, 1 tbsp vinegar and 2 tbsp olive oil. Season with salt.
2. Trim and slice snow peas. Chop Asian greens. Ribbon carrots using a vegetable peeler. Toss all together with shredded beetroot.
Roughly chop peanuts. Set aside for garnish.
3. Heat frypan over medium-high heat with 1 tbsp oil. Roughly chop tofu. Cook in pan for 3-4 minutes or until warmed through.
4. Divide salad and tofu among plates. Spoon over orange dressing to taste and scatter over chopped peanuts.
2. Trim and slice snow peas. Chop Asian greens. Ribbon carrots using a vegetable peeler. Toss all together with shredded beetroot.
Roughly chop peanuts. Set aside for garnish.
3. Heat frypan over medium-high heat with 1 tbsp oil. Roughly chop tofu. Cook in pan for 3-4 minutes or until warmed through.
4. Divide salad and tofu among plates. Spoon over orange dressing to taste and scatter over chopped peanuts.
Ginger 40g
Orange 1
Snow Peas 1/2 Bag (125g) *
Asian Greens 1 Bunch
Carrots 2
Shredded Beetroot 1 Bag (200g)
Roasted Peanuts 1 Packet (40g)
Seasoned Tofu 2 Packets (2x 200g)
* Ingredient also used in another recipe ay, 7th December
From your pantry:
oil (for cooking + olive), salt, pepper, rice wine vinegar
Orange 1
Snow Peas 1/2 Bag (125g) *
Asian Greens 1 Bunch
Carrots 2
Shredded Beetroot 1 Bag (200g)
Roasted Peanuts 1 Packet (40g)
Seasoned Tofu 2 Packets (2x 200g)
* Ingredient also used in another recipe ay, 7th December
From your pantry:
oil (for cooking + olive), salt, pepper, rice wine vinegar
