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.
firm tofu(ContainsSoyMay be present Gluten, Peanuts, Sesame)
makrut lime leaves
cornflour(May be present Gluten, Peanuts, Sesame, Milk, Tree Nuts, Soy)
vegetable stock powder
Southeast Asian Spice Blend(May be present Gluten)
brown sugar(May be present Gluten, Peanuts, Sesame, Milk, Tree Nuts, Soy)
• 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.