Double Hoisin Peanut Tofu & Konjac Noodle Stir Fry
with Veggies & Fresh Chilli
Satay tofu stands up so well to our top secret peanut concoction and when paired with konjac noodles and only the best veggies, you'll be slurping, crunching and soaking up every bit of goodness in this bowl.
This recipe is under 650kcal per serving.
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
carrot
1
zucchini
1 packet
konjac noodles
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 packet
hoisin sauce
(Contains Sesame, Soy;)
1 bag
baby spinach leaves
½
Long Chilli
2 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
Not included in your delivery
olive oil
½ cup
boiling water
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Thinly slice carrot into half moons. • Cut zucchini into small chunks. • Thinly slice long chilli (if using). • Cut Malaysian tofu into 2cm chunks. • Drain and rinse konjac noodles.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to bowl and cover to keep warm. • Meanwhile, boil the kettle. • In a medium bowl, combine the boiling water (1/2 cup for 2 people / 1 cup for 4 people), peanut butter, soy sauce and hoisin sauce, until well combined.
TIP: Cook tofu in batches for the best results.
• Wipe out saucepan and return to high heat with a drizzle of olive oil. • Cook carrot and zucchini, tossing, until slightly tender, 3-4 minutes. • Reduce heat to medium-high, and stir in hoisin mixture. Simmer until slightly thickened, 1-2 minutes. • Stir through konjac noodles, cooked tofu and baby spinach leaves, until warmed through and wilted, 1 minute. Season to taste.
• Divide hoisin peanut tofu and konjac noodle stir fry between bowls. • Top with chilli to serve. Enjoy!