Fresh South-east Asian Salad

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Fresh South-east Asian Salad
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
616
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie616 kcal(29 %)
Protein24.77 g(25 %)
Fat34.22 g(30 %)
Carbohydrates54.29 g(36 %)
Sugar added3.14 g(13 %)
Roughage12.39 g(41 %)
Vitamin A16.83 mg(2,104 %)
Vitamin D0 μg(0 %)
Vitamin E2.28 mg(19 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.7 mg(6 %)
Vitamin B₆0.09 mg(6 %)
Folate26.97 μg(9 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.88 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38.35 mg(40 %)
Potassium208.17 mg(5 %)
Calcium208.27 mg(21 %)
Magnesium15.51 mg(5 %)
Iron8.31 mg(55 %)
Iodine0.8 μg(0 %)
Zinc0.27 mg(3 %)
Saturated fatty acids5.13 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 tablespoon caster sugar
1 teaspoon Chili paste
2 Limes (juiced)
¼ cup light soy sauce
2 cups fresh Tofu (cubed)
¼ cup plain flour
¼ cup Nut oil
2 inches fresh ginger (finely sliced)
1 cup Runner bean (chopped)
cup baby Sweet corn
1 Endive (leaves separated and sliced)
½ Cucumber (quartered and finely sliced)
½ red chile pepper (seeded and finely chopped)
¼ cup sesame oil
4 Cabbage
1 tablespoon Sesame seeds
mint (to garnish)
Lime wedge (to garnish)
How healthy are the main ingredients?
Tofusesame oilsoy sauceSesame seedsLimeginger

Preparation steps

1.
Combine the caster sugar, chilli paste, juice of 1 lime and light soy sauce in a small mixing bowl and whisk until smooth.
2.
Place the tofu in the marinade and let it sit for 15-20 minutes.
3.
Meanwhile, blanch the baby sweetcorn then runner beans, in a large saucepan of salted, boiling water. Drain and refresh in a bowl of iced water.
4.
Remove the tofu from the marinade and sprinkle over the flour, tossing well to coat evenly.
5.
Heat the groundnut oil in a large frying pan and saute the tofu cubes all over until golden on the outside.
6.
Combine the ginger, runner beans, baby sweetcorn, endive and cucumber in a large mixing bowl and toss with the sesame seeds, remaining lime juice, red chilli and sesame oil. Add the tofu and toss well again.
7.
Spoon into the open cabbage leaves and garnish with mint leaves and a wedge of lime before serving.
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