Korean Sticky Chilli Tofu with Veggie Packed Edamame Salad

Korean Sticky Chilli Tofu with Veggie Packed Edamame Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (3 Nights For 4) on Sunday, December 11, 2022.
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Here at My Food Bag we LOVE anything coated in Korean chilli sauce, and crispy little tofu nuggets are no exception! Served with a crisp green seasonal veggie-packed salad, this is just the recipe to finish off your day with a zing!

Ingredients

Tofu

  • 600g tofu, diced 2cm
  • 1 Tbsp cornflour
  • 100g Korean sticky sauce
  • 2 tsp oil

Dressing

  • 1 pack sesame seeds
  • 1 tsp Korean chilli flakes
  • 2 Tbsp white wine vinegar
  • 2 tsp sesame oil

Edamame Salad

  • 1/2 pack edamame beans
  • 1 twin pack baby cos lettuce, leaves separated
  • 1 telegraph cucumber, cut in half lengthways & thinly sliced
  • 1 twin pack baby bok choy, thinly sliced

Steps

  1. Preheat oven to 230°C (or 210°C fan bake). Bring a small pot of salted water to the boil.
  2. Pat tofu dry, dice 2cm and toss on a lined oven tray with a pinch of salt and cornflour. Drizzle over oil and bake in oven for 20 minutes, until golden and crispy.
  3. Combine all dressing ingredients together in a large bowl. Set aside.
  4. Cook edamame in boiling water for about 3 minutes, until bright green and tender. Drain, run under cold water and drain again. Add to bowl with dressing. Separate lettuce leaves, cut cucumber in half lengthways and thinly slice and thinly slice bok choy. Add all to bowl with edamame and dressing and toss to coat.
  5. When tofu has cooked, drizzle over Korean sticky sauce and toss to coat.
  6. Salad with tofu.

Nutritional Information

Energy 1767 kj
422 kcal
Protein 30.0g
Carbohydrate 22.0g
Fat 19.2g