A big, beautiful, hearty salad, inspired by the famous Tom Yum soup.
*Coriander is a shared ingredient. On the 3-Night plan, use half. On the 4-Night plan, use one third. On the 5-Night plan, use one quarter.
*If you’re on the 5-Night plan, cherry tomatoes are a shared ingredient. Use half of what you have per dish.
Preheat oven to 220
Add the Tom Yum Peanut sauce to a bowl, add a little warm water, and whisk together until it resembles thick cream.
Bring a small pot of lightly salted water to the boil.
Cook the rice in water for about 20 minutes until tender.
Open the tofu and pat dry. Dice, toss with a little oil, a pinch of salt and roast for 15 minutes until crispy.
While the tofu and rice cook, it’s time to prepare the vegetables.
Remove the end and wash the pak choi. Thinly slice.
Cut the cherry tomatoes in half.
Cut the cucumber into quarters lengthways, then slice into 1 cm strips.
Remove the coriander leaves from the stalk, and thinly slice the stalk.
Finely slice the chilli.
Lay the pak choi on plates, top with all the other vegetables and coriander stalks, sprinkle over rice and tofu, drizzle with sauce and finish with coriander leaves.
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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