Southeast Asian Tofu & Udon Stir-Fry
with Coconut Sauce & Bamboo Shoots
This golden tofu dish comes together in four surprisingly simple steps, partly thanks to some shortcut ingredients. Wait till you try the coconut sauce; it's creamy and umami with a touch of sweetness and zing, and the chewy udon soak it up beautifully.
This recipe is under 650kcal per serving.
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.
Ingredients
1 packet
udon noodles
(Contains Gluten, Wheat;)
½ packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1
carrot
1
zucchini
2 leaves
makrut lime leaves
½ packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
ginger paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
coriander
½ tin
bamboo shoots
1 sachet
Southeast Asian Spice Blend
1 packet
Umami Paste
(Contains Soy;)
Not included in your delivery
olive oil
½ tsp
salt
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill medium saucepan with the boiling water. • Cook udon noodles over 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!
• 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.
• 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.
• Divide udon stir-fry between bowls. • Top with Southeast Asian tofu, spooning over any remaining coconut sauce from pan. • Tear over coriander to serve.
