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Asian Recipes
Sweet Chilli Tofu & Sesame Noodles

Sweet Chilli Tofu & Sesame Noodles

with Crushed Peanuts

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With pre-marinated tofu giving you hours’ worth of flavour in an instant, this recipe comes together like a flash in a pan. And speaking of pans, make sure yours is nice and hot before you start adding ingredients for the perfect result.

Allergens:SoyGlutenPeanutsSesame

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 unit

capsicum

1 unit

zucchini

1 unit

carrot

1 unit

lime

1 bag

coriander

1 block

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be presentSesame)

1 packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1 tub

sweet chilli sauce

1 packet

dark roasted peanut butter

(ContainsPeanutsMay be presentSesame, Tree Nuts)

1 tub

sesame oil blend

(ContainsSesame)

1 packet

crushed peanuts

(ContainsPeanutsMay be presentSesame, Soy, Tree Nuts, Gluten, Milk)

Not included in your delivery

olive oil

2 tsp

soy sauce (for the tofu)

(ContainsSoy, Gluten)

¼ cup

hot water

1.5 tbs

soy sauce (for the sauce)

(ContainsSoy, Gluten)

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4140 kJ
Fat36.2 g
of which saturates4.8 g
Carbohydrate125 g
of which sugars26.9 g
Protein39.3 g
Sodium4040 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of water to the boil. Finely chop the garlic (or use a garlic press). Cut the capsicum into thin strips. Slice the zucchini into 1cm half-moons. Grate the carrot (unpeeled). Zest the lime to get a generous pinch, then cut into wedges. Roughly chop the coriander. Cut the Malaysian tofu into 1cm cubes.

2

Add the udon noodles to the saucepan of boiling water and cook until softened, 2 minutes. Drain and rinse. Add a small drizzle of olive oil to prevent the noodles sticking together.

TIP: Use a fork to help separate the noodles!

3

Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the tofu and cook, tossing, until browned all over, 4-5 minutes. Remove from the heat and add the sweet chilli sauce and soy sauce (for the tofu). Turn to coat the tofu in the sauce. Transfer to a plate.

4

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the capsicum, zucchini and carrot and cook until just tender, 5 minutes. Add the garlic and cook until fragrant, 1-2 minutes.

5

While the veggies are cooking, in a small bowl, add the dark roasted peanut butter, hot water, soy sauce (for the sauce), sesame oil blend, brown sugar, lime zest and a generous squeeze of lime juice. Stir to combine. Add the udon noodles to the veggies in the frying pan. Add the peanut mixture and 1/2 the crushed peanuts and toss until well combined and heated through.

6

Divide the veggies and noodles between bowls and top with the sweet chilli tofu. Garnish with the coriander and remaining crushed peanuts. Serve with the remaining lime wedges.