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Southeast Asian Tofu & Udon Stir-Fry
Southeast Asian Tofu & Udon Stir-Fry

Southeast Asian Tofu & Udon Stir-Fry

with Coconut Sauce & Bamboo Shoots

3.7
(463)
Allergens:
Celery
Soy
Gluten
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Umami Paste

1 packet

Coriander

1

Zucchini

1 packet

Bamboo Shoots

Makrut Lime Leaves

1

Firm Tofu

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

1 packet

Ginger Paste

1 packet

Cornflour

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

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 packet

Coconut Milk

1 sachet

Southeast Asian Spice Blend

1

Carrot

Nutritional Values

Calories706 kcal
Energy (kJ)2950 kJ
Fat31.1 g
of which saturates16.8 g
Carbohydrate59.5 g
of which sugars8.8 g
Dietary Fibre23.9 g
Protein37.1 g
Sodium1120 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Cook udon noodles over a medium-high heat until tender, 3-4 minutes. In the last minute, gently stir with a fork to separate. Drain, rinse and set aside. • While noodles are cooking, cut firm tofu (see ingredients) into 1cm pieces. Thinly slice carrot and zucchini into half-moons. Remove centre veins from makrut lime leaves, then very finely chop. Drain bamboo shoots (see ingredients).

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

2

• In a medium bowl, combine cornflour (1/2 packet for 2 people / 1 packet for 4 people), the salt, Southeast Asian spice blend and tofu. • In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. • When oil is hot, shake excess flour off tofu. Cook tofu, turning occasionally, until golden, 5-7 minutes. Transfer to a plate lined with paper towel.

3

• Wipe out frying pan and return to a high heat with a drizzle of olive oil. Cook carrot, zucchini and bamboo shoots, tossing, until softened, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Add coconut milk, umami paste, vegetable stock powder and brown sugar and cook until slightly thickened, 1-2 minutes. • Add makrut lime leaves and cooked noodles, tossing, until heated through and combined, 1 minute.

4

• Divide udon stir-fry between bowls. • Top with Southeast Asian tofu, spooning over any remaining coconut sauce from pan. • Tear over coriander to serve.

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