This easy tofu stir-fry is a classic example of how the simple things in life can often turn out to be the best. It's not difficult to prepare, it's loaded with delicious flavours and it's wholesome and satisfying. Sign us up!
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Japanese tofu(ContainsGluten, SoyMay be present Peanuts, Sesame)
long red chilli
sesame seeds(ContainsSesameMay be present Peanuts, Tree Nuts, Gluten, Milk, Soy)
kecap manis(ContainsGluten, Soy, Sulphites)
soy sauce(ContainsGluten, Soy)
sesame oil (optional)(ContainsSesame)
Bring a medium saucepan of water to the boil. Quarter each piece of Japanese tofu. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the long red chilli (if using). Finely grate the ginger and garlic.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 6 minutes. Add the broccoli and cook until just tender, 3 minutes. Drain the noodles and broccoli and refresh under cold water.
While the noodles are cooking, heat a large frying pan over a medium-high heat. Toast the sesame seeds, stirring often, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until heated through and lightly golden, 4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, tossing, until tender, 4-5 minutes. Add the ginger, garlic and 1/2 the chilli (if using) and cook until fragrant, 1-2 minutes.
In a small bowl, combine the kecap manis, soy sauce, sesame oil (if using) and water. Add the udon noodles, broccoli, tofu and kecap manis mixture to the veggies in the frying pan and toss until heated through.
Divide the Japanese tofu, veggies and udon noodles between bowls. Sprinkle with the toasted sesame seeds and remaining chilli (if using).