Southeast Asian Tofu & Udon Stir-Fry

Name: Southeast Asian Tofu & Udon Stir-Fry with Coconut Sauce & Bamboo Shoots
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 packet udon noodles; ½ packet firm tofu; 1 carrot; 1 zucchini; 2 leaves makrut lime leaves; ½ packet cornflour; ½ tsp salt; 1 packet ginger paste; 1 tin coconut milk; 1 sachet vegetable stock powder; ½ tbs brown sugar; 1 bag coriander; ½ tin bamboo shoots; 1 sachet Southeast Asian Spice Blend; 1 packet Umami Paste

with Coconut Sauce & Bamboo Shoots

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Plant Based

•Calorie Smart

Allergens:

Gluten

•Wheat

•Soy

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

1 packet

udon noodles

(Contains: Gluten, Wheat;)

½ packet

firm tofu

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

carrot

zucchini

2 leaves

makrut lime leaves

½ packet

cornflour

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

Not included in your delivery

olive oil

½ tsp

salt

½ tbs

brown sugar

Nutritional Values

Energy (kJ)2669 kJ

Fat26.1 g

of which saturates14.6 g

Carbohydrate66.4 g

of which sugars17.9 g

Protein26 g

Sodium1873 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• 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.