HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Tofu
Chinese Tofu

Chinese Tofu

with Crunchy Veg, Noodles & Hoisin Sauce

Read more

There’s nothing better than a mid-week noodle dish to nourish your noodle. This protein and brain food packed dish has sauce, crunch and tonnes of flavour. It’s the thinking man’s (or woman’s) choice!

Tags:Egg FreeHigh ProteinVeggie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

⅔ packet

hokkien noodles

(ContainsGluten, Egg)

1 tub

hoisin sauce

(ContainsSoy, Sesame)

1 packet

Chinese tofu

(ContainsGluten, Soy, SesameMay be present Peanuts)



1 head


1 sachet

black sesame seeds

(ContainsSesameMay be present Peanuts, Tree Nuts, Gluten, Milk, Soy)

1 pinch

chilli flakes

Not included in your delivery

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)

1 tbs

sesame oil


1 tbs

warm water

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2950 kJ
Fat28.9 g
of which saturates3.9 g
Carbohydrate69.8 g
of which sugars21.6 g
Dietary Fibre0 g
Protein34.7 g
Cholesterol0 mg
Sodium1520 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a full kettle of water to the boil. Slice the Chinese tofu into triangles. Cut the broccoli into small florets. Peel and cut the carrot into matchsticks. To do this, trim the top of the carrot and cut in half widthways. Next, cut a thin slice from one side of the carrot and set the carrot this side down on a chopping board (this will hold the carrot steady while you slice). Next, cut the length of the carrot into thin slices 0.2 cm thick. Stack all the slices on top of each other, then cut through the layers to create matchsticks.


Place the Hokkien noodles (use recommended amount) in a medium bowl. Pour over the boiling water and cook for 6-8 minutes, or until softened. Drain and set aside. Note: be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it!


Meanwhile, heat a small saucepan over a medium-high heat, add the salt-reduced soy sauce, sesame oil, hoisin sauce and warm water. Heat for 1-2 minutes to warm through. Remove the saucepan from the heat, pour half the sauce over the drained noodles and mix until combined. Set the other half of the sauce aside.


Heat 1/2 of the olive oil in a medium frying pan over a medium-high heat. Cook the Chinese tofu for 1-2 minutes on each side, or until golden brown. Set aside on a plate.


Heat the remaining olive oil in the same frying pan over a medium-high heat. Cook the broccoli and carrot for 4-5 minutes, or until tender. Season with salt and pepper. Add the cooked Hokkien noodles and stir until combined with the vegetables.


Divide the crunchy veg and noodles between plates and top with the Chinese tofu. Pour over the remaining Asian sauce. Sprinkle with chilli flakes (if using) and black sesame seeds Enjoy!