Quick Tofu Curry Vermicelli

Name: Quick Tofu Curry Vermicelli with Coconut, Veggies & Coriander
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 carrot; 1 capsicum; 2 clove garlic; 1 packet vermicelli noodles; 1 sachet cornflour; 1 packet ginger paste; 1 tin coconut milk; 2 tbs soy sauce; ⅓ cup water; 1 bag baby spinach leaves; 1 bag coriander; 1 packet Malaysian tofu; 1 sachet Sri Lankan spice blend; 1 sachet Mumbai spice blend

with Coconut, Veggies & Coriander

Up to 180$ + Free Treats / Extras for Life

Tofu skeptics, our latest plant-based recipe might just get you on the tofu train. Coating the tofu in cornflour takes it to the next level in the pan, and its peanutty marinade complements the mildly spiced sauce and zingy coriander beautifully. The silky noodles are there to help you slurp up all the creamy deliciousness, while the veggies add crunch, colour and a little sweetness.

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Peanuts

•Wheat

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

capsicum

2 clove

garlic

1 packet

vermicelli noodles

1 sachet

cornflour

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

ginger paste

1 tin

coconut milk

1 bag

baby spinach leaves

1 bag

coriander

1 packet

Malaysian tofu

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

1 sachet

Sri Lankan spice blend

(Contains: Gluten, Wheat;)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

2 tbs

soy sauce

(Contains: Gluten, Soy;)

⅓ cup

water

Nutritional Values

Energy (kJ)2979 kJ

Fat32.9 g

of which saturates15.4 g

Carbohydrate75.8 g

of which sugars56.1 g

Protein23.9 g

Sodium1930 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle. • Thinly slice carrot into half-moons. Roughly chop capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over a high-heat. Cook carrot and capsicum, tossing, until tender, 5-6 minutes. Transfer to a bowl and cover to keep warm.

• While veggies are cooking, place vermicelli noodles in a large bowl. Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. Drain. • Meanwhile, cut Malaysian tofu into bite-sized chunks. • In a medium bowl, combine tofu, cornflour and a good pinch of salt. • Return frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook tofu, turning occasionally, until golden, 2-4 minutes. Transfer to a plate lined with paper towel.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook ginger paste, garlic, Sri Lankan spice blend and Mumbai spice blend, stirring, until fragrant, 1-2 minutes. • Add coconut milk, vegetable stock powder, the soy sauce and the water. Stir to combine, then simmer until slightly reduced, 1-2 minutes. • Remove from heat. Add noodles, baby spinach leaves and the cooked veggies, tossing to combine.