Chinese Tofu
with Crunchy Veg, Noodles & Hoisin Sauce
There’s nothing better than a mid-week noodle dish to nourish your noodle. This protein and brain food packed dish has sauce, crunch and tonnes of flavour. It’s the thinking man’s (or woman’s) choice!
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.
Ingredients
⅔ packet
Hokkien Noodles
(Contains Gluten, Egg;)
1 tub
hoisin sauce
(Contains Sesame, Soy;)
1 packet
Chinese tofu
(Contains Sesame, Soy, Gluten; May be present: Peanut. )
1
carrot
1 head
broccoli
1 sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 pinch
chilli flakes
Not included in your delivery
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
sesame oil
(Contains Sesame;)
1 tbs
warm water
2 tbs
olive oil
Nutritional Values
Utensils
Instructions
Bring a full kettle of water to the boil. Slice the Chinese tofu into triangles. Cut the broccoli into small florets. Peel and cut the carrot into matchsticks. To do this, trim the top of the carrot and cut in half widthways. Next, cut a thin slice from one side of the carrot and set the carrot this side down on a chopping board (this will hold the carrot steady while you slice). Next, cut the length of the carrot into thin slices 0.2 cm thick. Stack all the slices on top of each other, then cut through the layers to create matchsticks.
Place the Hokkien noodles (use recommended amount) in a medium bowl. Pour over the boiling water and cook for 6-8 minutes, or until softened. Drain and set aside. Note: be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it!
Meanwhile, heat a small saucepan over a medium-high heat, add the salt-reduced soy sauce, sesame oil, hoisin sauce and warm water. Heat for 1-2 minutes to warm through. Remove the saucepan from the heat, pour half the sauce over the drained noodles and mix until combined. Set the other half of the sauce aside.
Heat 1/2 of the olive oil in a medium frying pan over a medium-high heat. Cook the Chinese tofu for 1-2 minutes on each side, or until golden brown. Set aside on a plate.
Heat the remaining olive oil in the same frying pan over a medium-high heat. Cook the broccoli and carrot for 4-5 minutes, or until tender. Season with salt and pepper. Add the cooked Hokkien noodles and stir until combined with the vegetables.
Divide the crunchy veg and noodles between plates and top with the Chinese tofu. Pour over the remaining Asian sauce. Sprinkle with chilli flakes (if using) and black sesame seeds Enjoy!