This fragrant meal packs oodles of flavour into every mouthful. With Thai spices on the tofu and in the creamy coconut sauce, plus crunchy crushed peanuts to top it all off, this beats takeaway hands down.
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.
kaffir lime leaves
firm tofu(ContainsSoyMay be present Gluten, Peanuts, Sesame)
Thai seven spice blend(ContainsSulphites)
crushed peanuts(ContainsPeanutsMay be present Gluten, Sesame, Milk, Tree Nuts, Soy)
soy sauce(ContainsSoy, Gluten)
brown sugar(May be present Gluten, Peanuts, Sesame, Milk, Tree Nuts, Soy)
Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the red onion. Cut the carrot (unpeeled) into half-moons. Finely grate the garlic (or use a garlic press). Finely grate the ginger. Remove the centre veins from the kaffir lime leaves, then very thinly chop. TIP: The leaves are fibrous so make sure to cut them very finely! Zest the lime, then slice into wedges. Bring a medium saucepan of water to the boil.
Pat the firm tofu dry with paper towel and chop into 1cm cubes. Place the tofu in a medium bowl with the plain flour, the salt and 1/2 the Thai seven spice blend. Season generously with pepper and toss to coat. Heat a generous drizzle of olive oil in a large frying pan over a high heat. Add the tofu and cook, turning, until browned all over, 4-5 minutes. Set aside on a plate.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until almost tender, 6 minutes. Add the broccoli and cook until tender, 3 minutes. Drain.
While the noodles are cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion and carrot and cook until fragrant, 3-4 minutes
Add the garlic, ginger, kaffir lime and remaining Thai seven spice blend to the pan and cook until fragrant, 1 minute. Add the coconut cream, soy sauce, brown sugar, lime zest and a generous squeeze of lime juice. Cook until slightly thickened, 1-2 minutes. Add the drained noodles and broccoli and cook until warmed through.
Divide the Thai coconut noodles between bowls and top with the tofu. Garnish with the crushed peanuts.