INGREDIENTS
Main
firm tofu
320g
fresh root ginger, peeled and finely grated
10g
sesame oil
10g
soy sauce, reduced salt
30g
lime juice
10g
red onion, peeled, halved and thinly sliced
150g
red pepper, sliced
100g
olive oil
30g
seaweed salad (80g reconstituted)
10g
sesame seeds
1 tsp
barley (cooked weight)
600g
star anise
1
Sweet chilli dressing
sweet chilli sauce
70g
lime juice
30g
METHOD
In a large bowl whisk together the soy sauce, sesame oil and lime juice, grated ginger and sesame seeds and add the tofu. Marinade overnight, or for 2 hours.
Grill the tofu. Reserve.
Reconstitute the seaweed.
Cook the barley in a pan of boiling water with star anise for 8-12 minutes. Drain and leave to cool and reserve 150g for each box.
Bake the peppers and onions in a hot oven for 5 minutes only. Reserve.
When all of the ingredients are ready arrange.
Fill a 1oz container with ¼ of the dressing and place in the top right-hand corner of the box.
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 351g serving
% RNI
Energy kJ
479
5%
1678
19%
Energy kcal
114
5%
400
20%
Fat
4.3g
6%
14.9g
21%
Med
Saturates
0.6g
3%
2.0g
10%
Low
Total sugars
1.3g
1%
4.7g
5%
Low
Salt
0.37g
6%
1.30g
21%
Med
Protein
3.7g
-
12.9g
-
Carbohydrates
15.4g
-
54.0g
-
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.
