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Hoisin Peanut Tofu & Konjac Noodle Stir Fry
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Hoisin Peanut Tofu & Konjac Noodle Stir Fry

Hoisin Peanut Tofu & Konjac Noodle Stir Fry

with Veggies

Squeaky tofu stands up so well to our top secret peanut concoction and when paired with konjac noodles and only the best veggies, you'll be slurping, crunching and soaking up every bit of goodness in this bowl.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Veggie
Climate Superstar
Under 650kcal
Under 40g carbs
Quick
Allergens:
Peanut
Gluten
Soy
Sesame
Wheat

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1 packet

konjac noodles

1 packet

peanut butter

(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )

1 packet

hoisin sauce

(Contains Sesame, Soy;)

1 bag

baby spinach leaves

½

Long Chilli (Optional)

1 packet

Malaysian tofu

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

Not included in your delivery

olive oil

½ cup

boiling water

1.5 tbs

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)1643 kJ
Fat17.9 g
of which saturates2.8 g
Carbohydrate35.5 g
of which sugars27.1 g
Protein18.6 g
Sodium1130 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan

Instructions

1
1

• Thinly slice carrot into half moons. • Cut zucchini into small chunks. • Thinly slice long chilli (if using). • Cut Malaysian tofu into 2cm chunks. • Drain and rinse konjac noodles.

2
2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to bowl and cover to keep warm. • Meanwhile, boil the kettle. • In a medium bowl, combine the boiling water (1/2 cup for 2 people / 1 cup for 4 people), peanut butter, soy sauce and hoisin sauce, until well combined.

3
3

• Wipe out saucepan and return to high heat with a drizzle of olive oil. • Cook carrot and zucchini, tossing, until slightly tender, 3-4 minutes. • Reduce heat to medium-high, and stir in hoisin mixture. Simmer until slightly thickened, 1-2 minutes. • Stir through konjac noodles, cooked tofu and baby spinach leaves, until warmed through and wilted, 1 minute. Season to taste.

4
4

• Divide hoisin peanut tofu and konjac noodle stir fry between bowls. • Top with chilli to serve. Enjoy!