Sticky Ginger Tofu
with Soba Noodles
This perfectly sticky, saucy tofu is the centrepiece of an easy noodle dish that will leave you licking the bowl clean. There’s plenty of fresh, crisp veggies throughout and a surprise in the form of fresh orange juice – in short, you have a lovely supper ahead of you.
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.
⅗ packet
soba noodles
(ContainsGlutenMay be present Egg, Soy)1
carrot
1 bag
snow peas
1 knob
ginger
1 clove
garlic
1
orange
1 packet
Chinese honey soy tofu
(ContainsSoy, Sesame)1 bunch
coriander
Not included in your delivery
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(ContainsGluten, Soy)1 tsp
olive oil
To prepare the ingredients, rinse the soba noodles (to remove the excess starch). Slice the carrot diagonally. Trim the snow peas and halve diagonally. Peel and finely grate the ginger, and peel and crush the garlic. Juice the orange. Slice the Chinese honey soy tofu into triangles and finely chop the coriander.
Bring a large saucepan of unsalted water to the boil. Once boiling, add the soba noodles and cook according to packet directions. Add the carrots and snow peas, cook for the final 1–2 minutes. Drain well and rinse briefly with cool water to stop the noodles cooking further. Tip: Check you are using the correct amount of noodles. Using more will alter the flavour of your dish.
Combine the ginger, garlic, orange juice and salt-reduced soy sauce in a small bowl and set aside.
Heat the olive oil in a medium frying pan over high heat and add the Chinese honey soy tofu along with half of the orange and ginger sauce. Cook each side of the tofu for 3 minutes and spoon the sauce over the tofu from time to time to ensure it is well coated in the flavours. Remove tofu from the pan and set aside on a plate.
Heat the same frying pan to high heat again and add the cooked noodles and vegetables along with the remaining sauce. Cook for 2-3 minutes, just to heat up the noodles and vegetables again.
To serve, divide the noodles and vegetables between bowls and top with sticky tofu and chopped coriander.