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Japanese Recipes

15-Min Japanese Tofu & Coconut Curry Broth

15-Min Japanese Tofu & Coconut Curry Broth

15-Min Japanese Tofu & Coconut Curry Broth

with Eggs 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.

Allergens:

Gluten

•Soja

•Hvede

•Egg

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 packet

Asian Greens

1

Japanese Tofu

(Contains: Gluten, Soja, Hvede; May be present: Erdnüsse, Sesamsamen.)

1 packet

Coriander

1 sachet

Crispy Shallots

1 packet

Baby Spinach Leaves

1 packet

Egg Noodles

(Contains: Egg, Gluten, Hvede;)

1 packet

Trimmed Green Beans

1 packet

Soy Sauce Mix

(Contains: Gluten, Soja, Hvede;)

1 packet

Coconut Milk

1 packet

Japanese Curry Paste

Nutritional Values

Calories657 kcal

Energy (kJ)2750 kJ

Fat33 g

of which saturates19.1 g

Carbohydrate69.4 g

of which sugars11.8 g

Dietary Fibre12.6 g

Protein27 g

Sodium1830 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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.

2

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

3

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the 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 trimmed green beans, until tender, 3-4 minutes. • Add Asian greens and stir-fry until slightly wilted, 1 minute.

4

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

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