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Sesame Crumbed Japanese Tofu

Sesame Crumbed Japanese Tofu

with Udon Noodle Stir-Fry

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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!

Allergens:GlutenSoySesameSulphitesEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 block

Japanese tofu

(ContainsGluten, SoyMay be presentPeanuts, Sesame)

1 unit

carrot

1 clove

garlic

1 knob

ginger

1 head

broccoli

½ packet

udon noodles

(ContainsGluten)

½ packet

panko breadcrumbs

(ContainsGluten)

1 sachet

black sesame seeds

(ContainsSesame)

1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 unit

lime

1 unit

red capsicum

Not included in your delivery

olive oil

1 tbs

plain flour

(ContainsGluten)

¼ tsp

salt

2 tsp

soy sauce

(ContainsGluten, Soy)

1 tbs

water

1 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2980 kJ
Fat17.9 g
of which saturates2.6 g
Carbohydrate91.1 g
of which sugars18.5 g
Protein39.6 g
Sodium3150 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

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the udon noodle stir-fry between bowls. Top with the sesame-crumbed Japanese tofu.