Ginger Tofu & Sichuan Garlic Konjac Noodles
with Veggies & Crushed Peanuts
In just 4 easy steps, whip up a tasty tofu bowl, perfect for noodle night. You've got your carrot, zucchini and spinach in the veggie department and ginger tofu in your protein department, all the perfect accompaniments for Sichuan konjac noodles. Don't forget some peanuts for crunch!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1
zucchini
1
carrot
1 bag
baby spinach leaves
1 packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 packet
ginger paste
1 packet
konjac noodles
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
1 tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Thinly slice carrot and zucchini into half-moons. Cut tofu into 1cm pieces. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and zucchini until tender, 4-5 minutes. Season. Transfer to a bowl.
TIP: Add a splash of water to help speed up the cooking process.
• Cut tofu into 1cm pieces. Return frying pan with a drizzle of olive oil to medium-high heat. • When oil is hot, cook tofu, turning occasionally, until browned, 5-7 minutes. • Add ginger paste, tossing to combine, 1 minute. Season. • Meanwhile, drain and rinse konjac noodles.
Little cooks: Older kids can help drain and rinse the noodles, under adult supervision.
• Remove frying pan from heat and add vegetables, baby spinach, noodles, a drizzle of low sodium soy sauce and Sichuan garlic paste. • Toss to combine and season.
• Divide ginger tofu & Sichuan garlic konjac noodles with veggies between bowls. • Top with crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the peanuts!