Thai Coconut & Tofu Noodles
with Roasted Peanuts
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 head
broccoli
1 unit
red onion
1 unit
carrot
3 clove
garlic
1 knob
ginger
2 leaves
kaffir lime leaves
1 unit
lime
1 packet
firm tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 sachet
Thai seven spice blend
(Contains: Sulphites;)
½ packet
udon noodles
(Contains: Gluten, Wheat;)
1 tin
coconut cream
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Sesame, Wheat, Milk, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
2 tsp
plain flour
(Contains: Gluten, Wheat;)
1 tsp
salt
1.5 tbs
soy sauce
(Contains: Soy, Gluten;)
2 tsp
brown sugar
Utensils
Cooking Steps
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.
