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Saucy Red Curry Noodles & Spiced Tofu

Saucy Red Curry Noodles & Spiced Tofu

with Veggies & Coriander

Vegetarian
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Sometimes you just want something a little saucier with a bit of heat! This dish is sure to please with its exotic combo of spices, veggies and coconut cream. Just add some chewy and soft udon noodles to carry all the incredible flavour.

Tags:VeggieSpicy
Allergens:SoyGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

1 unit

carrot

1 bag

green beans

1 unit

capsicum

½ unit

lime

1 bag

coriander

1 block

firm tofu

(ContainsSoyMay be presentGluten, Peanuts, Sesame)

1 sachet

Southeast Asian Spice Blend

½ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

½ tin

coconut cream

1 packet

udon noodles

(ContainsGluten)

Not included in your delivery

olive oil

½ tsp

salt

¾ cup

water

1 tsp

brown sugar

1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3757 kJ
Fat47.2 g
of which saturates26.9 g
Carbohydrate61.8 g
of which sugars20.1 g
Protein44.2 g
Sodium2227 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Cut the carrot (unpeeled) into half-moons. Trim the green beans and slice into thirds. Roughly chop the capsicum. Zest the lime (see ingredients list) and cut into wedges. Roughly chop the coriander.

2

Cut the firm tofu into 2cm cubes. In a medium bowl combine the tofu, Southeast Asian spice blend, the salt and season with pepper. Toss to coat.

3

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the tofu and cook, turning, until browned all over, 3-4 minutes. Transfer to a plate lined with a paper towel.

4

Return the frying pan to a medium-high heat with a drizzle of oil. Add the green beans, carrot and capsicum and cook until softened, 3-4 minutes. Add the garlic, lime zest and Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute.

5

Add the coconut cream (see ingredients list), water, brown sugar, soy sauce and udon noodles to the veggies. Bring to the boil and then simmer until slightly thickened, 2 minutes. Stir through a squeeze of lime juice and remove from the heat.

TIP: Use a fork to separate the noodles.

6

Divide the coconut curry noodles between bowls and top with the tofu. Sprinkle over the coriander. Serve with remaining lime wedges.