fresh root ginger, peeled and finely grated
soy sauce, reduced salt
red onion, peeled, halved and thinly sliced
seaweed salad (80g reconstituted)
barley (cooked weight)
Sweet chilli dressing
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.
Per 351g serving
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.