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Southeast Asian Tofu & Udon Stir-Fry

Southeast Asian Tofu & Udon Stir-Fry

with Coconut Sauce & Bamboo Shoots

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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 BasedQuickUnder 650kcal
Allergens:GlutenSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

udon noodles

(ContainsGluten)

½ packet

firm tofu

(ContainsSoyMay be present Gluten, Peanuts, Sesame)

1

carrot

1

zucchini

2 leaves

makrut lime leaves

½ packet

cornflour

(May be present Gluten, Peanuts, Sesame, Milk, Tree Nuts, Soy)

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

(May be present Gluten)

1 packet

umami paste

(ContainsSoy)

Not included in your delivery

olive oil

½ tsp

salt

½ tbs

brown sugar

(May be present Gluten, Peanuts, Sesame, Milk, Tree Nuts, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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!

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.