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Quick Double Japanese Tofu & Coconut Curry Broth
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Quick Double Japanese Tofu & Coconut Curry Broth

Quick Double Japanese Tofu & Coconut Curry Broth

with Egg Noodles & Asian Greens

For a weeknight plant-based dinner that's ready in a blink of an eye, you'll want to add this recipe to your rotation. Here, bouncy egg noodles and tender greens are tossed through a coconutty Japanese curry sauce and topped with marinated tofu and a sprinkling of crispy shallots and coriander for extra freshness and crunch factor.

We’ve replaced the green beans in this recipe with broccoli florets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Allergens:
Gluten
Soy
Wheat
Eggs

The quantities provided above are averages only.

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 Time15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Crispy Shallots

1 packet

Broccoli

2

Japanese Tofu

(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)

1 packet

Japanese Curry Paste

1 packet

Coriander

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

1 packet

Coconut Milk

1 packet

Baby Spinach Leaves

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

1 packet

Asian Greens

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

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Nutritional Values

Calories881 kcal
Energy (kJ)3690 kJ
Fat48 g
of which saturates21.6 g
Carbohydrate72.6 g
of which sugars13.1 g
Dietary Fibre16.9 g
Protein45.2 g
Cholesterol0 mg
Sodium2320 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan

Cooking Steps

Cook the egg noodles
1

• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork 
to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside.

Get prepped
2

• Meanwhile, roughly chop Asian greens.
• Cut Japanese tofu into 2cm chunks.

Cook the greens
3

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, cook tofu, turning occasionally, until golden, 3-4 minutes. Transfer to a bowl.


• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook broccoli florets, tossing, until tender, 5-6 minutes.


• Add Asian greens and stir-fry until slightly wilted, 1 minute.

Finish & serve
4

• Reduce heat to medium, then stir in Japanese curry paste, coconut milk, 
soy sauce mix and the water and cook until combined, 1-2 minutes. 
• Stir through cooked egg noodles and baby spinach leaves until wilted and 
combined. Season with salt and pepper to taste.
• Divide egg noodles and coconut curry broth between bowls. Top with 
Japanese tofu.
• Tear over coriander and sprinkle over crispy shallots to serve. Enjoy!

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