Quick Double Japanese Tofu & Coconut Curry Broth

Name: Quick Double Japanese Tofu & Coconut Curry Broth with Egg Noodles & Asian Greens
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 sachet Crispy Shallots; 1 packet Broccoli; 2 Japanese Tofu; 1 packet Japanese Curry Paste; 1 packet Coriander; 1 packet Soy Sauce Mix; 1 packet Coconut Milk; 1 packet Baby Spinach Leaves; 1 packet Egg Noodles; 1 packet Asian Greens; 1 drizzle olive oil; ¼ cup water

with Egg Noodles & Asian Greens

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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

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: Gluten, Wheat, Eggs;)

1 packet

Asian Greens

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

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

Sodium2320 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

• 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.

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

• 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.

• 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!