HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeanut Tofu & Coconut Noodles
Peanut Tofu & Coconut Noodles

Peanut Tofu & Coconut Noodles

with Veggie Stir-Fry

Read more

This is the perfect recipe to have up your sleeve for when you're short on time but don't want to resort to takeaway. From the tender peanut tofu and springy udon noodles, to the juicy broccoli which works a treat at soaking up the zesty coconut sauce, this sure beats takeaway, too.

Tags:QuickEasy PrepVeggie

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 head






1 packet

udon noodles


1 packet

ginger lemongrass paste

1 packet

garlic paste

1 tin

coconut milk

1 packet

roasted peanuts

(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)

1 packet

Malaysian tofu

(ContainsGluten, Soy, PeanutsMay be present Sesame)

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

Not included in your delivery


olive oil

1.5 tbs

soy sauce

(ContainsGluten, Soy)

½ cup


2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3558 kJ
Fat45.7 g
of which saturates17.6 g
Carbohydrate62.2 g
of which sugars18.1 g
Protein40.2 g
Sodium1660 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Boil the kettle. • Cut broccoli into small florets. Thinly slice carrot into half-moons. Zest lime to get a generous pinch, then cut into wedges. • Cut Malaysian tofu into 1cm cubes. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook tofu, turning occasionally, until browned all over, 4-5 minutes. Transfer to a plate and cover to keep warm.


• Half-fill a medium saucepan with the boiling water. Add udon noodles and cook over a medium-high heat until tender, 3-4 minutes. In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Meanwhile, return frying pan to a high heat with a drizzle of olive oil. Stir-fry the broccoli and carrot with a good splash of water until tender and slightly charred, 6-8 minutes.


• Reduce heat to medium-high. Add a drizzle of olive oil, then the ginger lemongrass paste, garlic paste and Southeast Asian spice blend. Cook until fragrant, 1 minute. • Stir in the coconut milk, soy sauce, water, lime zest, brown sugar and a good squeeze of lime juice. Simmer until slightly thickened, 2-3 minutes. • Remove from heat, then add the noodles, tossing to coat.


• Divide coconut noodles between bowls. • Top with Malaysian tofu. Sprinkle with the roasted peanuts. • Serve with any remaining lime wedges.