Quick Tofu & Egg Noodles
with Veggies, Sesame Dressing & Peanuts- Soy
- Gluten
- Wheat
- Eggs
- Sesame
- Peanuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Wheat
- Milk
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
In this moreish meal, tender tofu, springy egg noodles and vibrant green veg happily soak up the sweet, savoury and zingy Asian-inspired flavours. The creaminess from the sesame dressing and crunch from the peanuts add the finishing touches. *Unfortunately, this week's egg noodles was in short supply, so we've replaced it with udon noodles. Don't worry, the recipe will be just as delicious!*
Ingredients
½ packet
firm tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 bag
Green Veg Mix
1 packet
udon noodles
(Contains: Gluten, Wheat;)
1 sachet
garlic & herb seasoning
1 packet
ginger paste
1 packet
sweet chilli sauce
1 packet
sesame dressing
(Contains: Soy, Gluten, Wheat, Eggs, Sesame; May be present: Milk.)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Sesame, Wheat, Milk, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
1
olive oil
1 tbs
soy sauce
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Boil the kettle. • Using your hands, crumble firm tofu into bite-sized pieces (don't worry if they crumble smaller!). Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green veg mix, tossing, until tender, 4-5 minutes. Transfer to a bowl. Cover to keep warm.
• While the veggies are cooking, half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook tofu, tossing occasionally, until golden, 5-7 minutes. • Add garlic & herb seasoning and ginger paste and cook, tossing, until fragrant, 1 minute. • Add sweet chilli sauce, the soy sauce, a splash of water, noodles and veggies. Toss to combine and cook until slightly reduced, 1 minute.
• Divide crumbled tofu and udon noodles with veggies between bowls. • Sprinkle with crushed peanuts and serve with sesame dressing. Enjoy!
