Have you ever heard of Tokyo’s bullet train? It’s public transport that goes seriously fast - almost as fast as it takes to make a delicious HelloFresh dinner! Inspired by the flavours and downright efficiency of Japan, we present this tasty tofu salad. Itadakimasu!
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.
long red chilli
ramen noodles(ContainsGlutenMay be present Egg, Soy)
tahini(ContainsSesameMay be present Egg, Soy, Gluten, Tree Nuts, Milk)
Japanese tofu(ContainsGluten, SoyMay be present Peanuts, Sesame)
black sesame seeds(ContainsSesameMay be present Soy, Gluten, Tree Nuts, Milk, Peanuts)
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
rice wine vinegar
Bring a medium saucepan of water to the boil. Peel and finely grate the ginger until you have 2 tsp for 2 people / 1 tbs for 4 people. Tip: You can peel the ginger using a teaspoon. Slice the cucumber into 0.5 cm half-moons. Finely slice the long red chilli (if using).
Add the ramen noodles (use suggested amount) to the boiling water and cook for 4 minutes, or until soft. Drain, refresh under cold water, return to the saucepan and drizzle with olive oil to prevent sticking.
While the noodles are cooking, combine the ginger, tahini, soy sauce, rice wine vinegar, sugar, water (check ingredients list for the amount) and sesame oil in a small bowl. Mix well and set aside.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Slice the Japanese tofu into 1 cm cubes and cook for 2 minutes on each side, or until browned and warmed through.
In a large bowl, combine the ramen noodles, cucumber, tatsoi leaves and the tahini-soy dressing and toss to combine.
Divide the ramen noodle salad between bowls. Top with the Japanese tofu and garnish with long red chilli (if using) and black sesame seeds.