We are all familiar with the 4 tastes… sweet, salty, bitter and sour. But, did you know there is a fifth taste, umami...!? It comes from the Japanese word for ‘delicious’ and is used to describe the savoury and meaty flavours. Tonight’s meal is big on umami – so go on, get stuck in and enjoy all the delicious flavour!
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.
Japanese tofu(ContainsGluten, SoyMay be present Peanuts, Sesame)
black sesame seeds(ContainsSesameMay be present Peanuts, Tree Nuts, Gluten, Milk, Soy)
kecap manis(ContainsGluten, Soy, Sulphites)
soy sauce(ContainsGluten, Soy)
Bring a medium saucepan of water to the boil. Slice each square of Japanese tofu into quarters. Finely grate the garlic (or use a garlic press). Finely grate the ginger. Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the red capsicum. Thinly slice the carrot (unpeeled) into half-moons. Cut the lime in half.
Add the udon noodles (see ingredients list) to the saucepan of boiling water. Cook until tender, 8-10 minutes. Drain, refresh under cold water and set aside.
While the noodles are cooking, combine the plain flour, the salt and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list) and black sesame seeds. Take a big handful of tofu and coat in the flour mixture, followed by the egg, and finally in the panko sesame mix. Set aside on a plate. Repeat with the remaining tofu.
Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the crumbed tofu and fry until golden, 2 minutes each side. Transfer to a plate lined with paper towel.
Wipe out the pan with paper towel and return to a high heat with a drizzle of olive oil. Add the broccoli and carrot and cook until starting to soften, 3 minutes. Add the capsicum and cook until almost tender, 2-3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, 30 seconds. Add the kecap manis, soy sauce, the water and a good squeeze of lime juice. Toss to combine, then remove from the heat. Add the udon noodles and toss to coat. Add a splash more water to loosen the sauce if needed.
Divide the udon noodle stir-fry between bowls. Top with the sesame-crumbed Japanese tofu.