Veggie Dumpling Salad with Tofu
with edamame and gochujang
A recipe conveniently customised just to your liking.
Tags:
Quick Prep
•Super Quick
•Extra spicy
•Veggie
Allergens:
Cereals containing gluten
•Soya
•Wheat
•Peanut
•Sesame
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Cucumber
10 unit(s)
Vegetable Gyoza
(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
2 sachet(s)
Gochujang Paste
(Contains: Soya)
20 grams
Peanuts
(Contains: Peanut)
80 grams
Frozen Edamame Beans
(Contains: Soya)
125 grams
Cherry Tomatoes
1 unit(s)
Lime
1 unit(s)
Carrot
10 grams
Sesame Seeds
(Contains: Sesame)
5 grams
Coriander
1 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2739 kJ
Energy (kcal)655 kcal
Fat32.5 g
of which saturates4.3 g
Carbohydrate60.8 g
of which sugars23.7 g
Dietary Fiber10.4 g
Protein33.5 g
Cholesterol0.3 mg
Salt5.98 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- Chop the tofu into 2cm cubes. Toss with salt, pepper and a drizzle of oil.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the tofu for 6-8 mins then transfer to a plate and return pan to medium heat.
- Add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
- Add a splash of water, cover and cook for 2-3 mins more.
2
- Meanwhile, trim the carrot then coarsely grate (no need to peel).
- Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
- Halve the cherry tomatoes. Quarter the lime.
- Roughly chop the coriander (stalks and all).
3
- In a large bowl make the dressing by mixing the gochujang paste, sweet Asian sauce and juice from half the lime wedges.
4
- Toss the tofu, carrot, edamame, cucumber, cherry tomatoes and half the coriander with the spicy dressing.
- Season to taste with salt, pepper and lime juice.
- Divide the tossed salad between plates and top with the pan-fried gyozas.
- Scatter over the peanuts, sesame seeds and remaining coriander.
