Chinese BBQ Crumbled Tofu, Prawn & Udon Noodles

Name: Chinese BBQ Crumbled Tofu, Prawn & Udon Noodles with Mushrooms & Fresh Chilli
Total time: 25m
Yield: 2
Ingredients: 1 packet Asian Greens; 2 Garlic; 190 g Peeled Prawns; 1 packet Udon Noodles; 1 packet Hoisin Sauce; 1 Firm Tofu; 1 sachet Asian BBQ Seasoning; 1 packet Soy Sauce Mix; 1 Long Chilli; 1 packet Mushrooms; 1 Carrot; 1 drizzle olive oil; 1 tsp vinegar (white wine or rice wine)

with Mushrooms & Fresh Chilli

4.5(3)

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Calories

:

629 kcal

Protein

:

48.6g protein

Difficulty

:

Easy

Allergens:

Crustaceans
Gluten
Wheat
Sesame
Soy
May contain traces of allergens
Gluten
Peanuts
Sesame
Wheat

Let us introduce you to a bold new take on tofu - crumbled, golden, and totally irresistible. Partnered with umami-rich prawns, mushrooms and slurpy noodles, all coated in a sweet and smoky Chinese BBQ-style sauce, this dish delivers serious flavour with every bite. Who knew tofu could be this good?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

2

Garlic

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 packet

Hoisin Sauce

(Contains: Sesame, Soy;)

1

Firm Tofu

(Contains: May contain traces of allergens, Soy, Gluten, Peanuts, Sesame, Wheat;)

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

1

Long Chilli

1 packet

Mushrooms

1

Carrot

Not included in your delivery

1 drizzle

olive oil

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2630 kJ

Calories629 kcal

Fat18.3 g

of which saturates3.2 g

Carbohydrate61.2 g

of which sugars23.6 g

Dietary Fibre24.1 g

Protein48.6 g

Sodium2320 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

Boil the kettle. Half-fill a medium saucepan with boiling water.
Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
Drain, rinse and set aside.

2

Meanwhile, trim pea pods and halve lengthways.
Roughly chop Asian greens.
Thinly slice long chilli (if using).
Finely chop garlic.

3

Using your hands, crumble plain tofu (see ingredients) into small chunks.
In a medium bowl, combine tofu, Asian BBQ seasoning and a drizzle of olive oil.

4

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Add tofu and peeled prawns and cook, tossing, until golden, 4-5 minutes.
Remove pan from heat and stir in half the soy sauce mix and a splash of water until well coated. Transfer to a bowl and cover to keep warm.

5

Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook mushrooms, until just softened, 2-3 minutes.
Add pea pods and cook until tender, 4-5 minutes.
Add Asian greens and garlic and cook until fragrant, 1 minute.
Add cooked udon noodles, hoisin sauce, remaining soy sauce mix, the vinegar and a good splash of water, tossing to combine. Season with pepper.