HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Tofu & Udon Noodle Stir Fry
Thai-Style Tofu & Udon Noodle Stir-Fry

Thai-Style Tofu & Udon Noodle Stir-Fry

with Garlicky Veggies & Coriander

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A couple of unique plant-based sauces transform this peanutty tofu stir-fry into something special. Loading the udon up with veggies helps keeps the cals down, all while adding a pop of colour and extra burst of flavour.

This recipe is under 650kcal per serving.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:QuickEasy PrepPlant BasedUnder 650kcal

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

udon noodles






1 clove


1 bag

shredded cabbage mix

1 bag


1 packet

Malaysian tofu

(ContainsGluten, Soy, PeanutsMay be present Sesame)

1 packet

plant-based Asian mushroom sauce


1 packet

plant-based fish sauce

(ContainsGluten, Soy, Sulphites)

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 drizzle

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2235 kJ
Fat12.4 g
of which saturates2.3 g
Carbohydrate71.1 g
of which sugars31.8 g
Protein28.7 g
Sodium2387 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Cook udon noodles over a medium-high heat until tender, 3-4 minutes. In the last minute, gently stir with a fork to separate. • Drain, rinse and set aside.


• While noodles are cooking, thinly slice carrot into half-moons. Cut the capsicum into bite-sized chunks. Finely chop garlic. • Cut Malaysian tofu into 2cm chunks. • In a small bowl, combine plant-based Asian mushroom sauce, plant-based fish sauce, soy sauce, brown sugar and a drizzle of rice wine vinegar.


• In a large frying pan, heat a drizzle of olive oil over a high heat. Stir-fry the carrot and broccoli until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • Return pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook tofu, tossing, until browned, 3-4 minutes. • Return veggies to pan, then add drained noodles and shredded cabbage mix and cook until cabbage is wilted, 2 minutes. Remove from heat, then add sauce mixture, tossing to coat. Season to taste.

TIP: Add a dash of water to the pan to help speed up the cooking process!


• Divide Thai-style tofu and udon noodle stir-fry between bowls. • Tear over coriander to serve.