2. Trim and slice snow peas. Chop Asian greens. Ribbon carrots using a vegetable peeler. Toss all together with shredded beetroot.
Roughly chop peanuts. Set aside for garnish.
3. Heat frypan over medium-high heat with 1 tbsp oil. Roughly chop tofu. Cook in pan for 3-4 minutes or until warmed through.
4. Divide salad and tofu among plates. Spoon over orange dressing to taste and scatter over chopped peanuts.
Snow Peas 1/2 Bag (125g) *
Asian Greens 1 Bunch
Shredded Beetroot 1 Bag (200g)
Roasted Peanuts 1 Packet (40g)
Seasoned Tofu 2 Packets (2x 200g)
* Ingredient also used in another recipe ay, 7th December
From your pantry:
oil (for cooking + olive), salt, pepper, rice wine vinegar