Cook time: 30 minutes
couple or family
We will fry the tofu and then deglaze with the smoky glaze. If you’re not keen on frying; dice the tofu, marinate it in the glaze then bake in a hot oven, 220, for 10 minutes.
++Due to seasonal availability, we will be using edamame in this dish instead of the green beans in the photo.
Bring a medium pot of salted water to the boil.
Remove the tofu from the pack and pat dry. Dice into 1cm cubes.
Cook the edamame in boiling water for 1 minute, strain and set aside.
Pull the lettuce leaves apart. If necessary wash them. Place some of the smaller leaves in a bowl then slice the rest and add to the bowl. Cut the cherry tomatoes in half and add to the salad.
Add the edamame to the salad.
Get a large fry pan hot and add a splash of oil. Cook the tofu for about 30 seconds on each side, once you have cooked the last side add the glaze, remove from the heat and mix. If you’re cooking in batches use the corresponding amount of glaze.
Add the tofu to the bowl with three-quarters of the dressing. Gently mix, give it a taste and add more dressing or salt as required. Enjoy!
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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