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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 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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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 present Sesame)

1 packet

udon noodles

(ContainsGluten)

1 tub

sweet chilli sauce

1 packet

dark roasted peanut butter

(ContainsPeanutsMay be present Sesame, Tree Nuts)

1 tub

sesame oil blend

(ContainsSesame)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Sesame, Tree Nuts, Gluten, Milk, Soy)

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

(May be present Sesame, Tree Nuts, Gluten, Milk, Peanuts, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4140 kJ
Fat36.2 g
of which saturates4.8 g
Carbohydrate125 g
of which sugars26.9 g
Dietary Fibre0 g
Protein39.3 g
Cholesterol0 mg
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.