Sweet Soy Tofu Noodle Stir-Fry

Name: Sweet Soy Tofu Noodle Stir-Fry with Garlic-Ginger Veg
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 clove garlic; 1 knob ginger; 1 bag snow peas; 1 block Japanese tofu; 1 bunch Asian greens; 1 unit long red chilli; ½ packet udon noodles; 1 sachet kecap manis; 1 tsp honey; 3 tsp soy sauce; 1 tbs warm water; 1 packet crushed peanuts; 1 unit carrot

with Garlic-Ginger Veg

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Never fear – with pre-marinated tofu giving you hours’ worth of flavour, this recipe all comes together like a flash in a pan. Oh and speaking of pans – make sure yours is at the right temperature before you start adding ingredients for the perfect result.

Allergens:

Gluten

•Soy

•Wheat

•Sulphites

•Peanuts

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 knob

ginger

1 bag

snow peas

1 block

Japanese tofu

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

1 bunch

Asian greens

1 unit

long red chilli

½ packet

udon noodles

(Contains: Gluten, Wheat;)

1 sachet

kecap manis

(Contains: Gluten, Soy, Wheat, Sulphites;)

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Sesame, Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 unit

carrot

Not included in your delivery

olive oil

1 tsp

honey

3 tsp

soy sauce

(Contains: Gluten, Soy;)

1 tbs

warm water

Nutritional Values

per serving

Calories2980 kcal

Fat25 g

of which saturates14.7 g

Carbohydrate91.9 g

of which sugars9.3 g

Protein21.8 g

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Large Pan

•Grater

•Sieve

•Plate

•Large Non-Stick Pan

Cooking Steps

Bring a large saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and either leave them whole or cut them in half. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Slice the Japanese tofu into 2cm squares. Finely grate the garlic (or use a garlic press). Finely grate the ginger.

Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.

While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a medium-high heat. Add the tofu and cook for 2 minutes each side, or until heated through and lightly golden. Transfer to a plate.

Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook, tossing, for 2-3 minutes, or until tender. Add the snow peas, garlic and ginger and cook for 1 minute, or until fragrant. Add the Asian greens and cook, tossing, for 1-2 minutes, or until wilted. Add the udon noodles and tofu and toss until heated through.

Add the kecap manis, honey, soy sauce and warm the water to the noodle mixture. Stir to coat, then remove from the heat.

Divide the tofu with noodles and ginger veg between plates. Top with the crushed peanuts and long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli.