Chinese BBQ Crumbled Tofu, Prawn & Udon Noodles

Name: Chinese BBQ Crumbled Tofu, Prawn & Udon Noodles with Mushrooms & Fresh Chilli
Total time: 25 min
Yield: 2
Cuisine: Chinese
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

Get up to $230 off

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?

Allergens:

Crustaceans

•Gluten

•Wheat

•Sesame

•Soy

The quantities provided above are averages only.

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

Garlic

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 packet

Hoisin Sauce

(Contains: Sesame, Soy;)

Firm Tofu

(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

Long Chilli

1 packet

Mushrooms

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

Cholesterol0 mg

Sodium2320 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

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.

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

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.

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.

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.