Saucy Red Curry Noodles & Spiced Tofu
with Veggies & Coriander
Sometimes you just want something a little saucier with a bit of heat! This dish is sure to please with its exotic combo of spices, veggies and coconut cream. Just add some chewy and soft udon noodles to carry all the incredible flavour.
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
2 clove
garlic
1 unit
carrot
1 bag
green beans
1 unit
capsicum
½ unit
lime
1 bag
coriander
1 block
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 sachet
Southeast Asian Spice Blend
½ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
½ tin
coconut cream
1 packet
udon noodles
(Contains Gluten, Wheat;)
Not included in your delivery
olive oil
½ tsp
salt
¾ cup
water
1 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). Cut the carrot (unpeeled) into half-moons. Trim the green beans and slice into thirds. Roughly chop the capsicum. Zest the lime (see ingredients list) and cut into wedges. Roughly chop the coriander.
Cut the firm tofu into 2cm cubes. In a medium bowl combine the tofu, Southeast Asian spice blend, the salt and season with pepper. Toss to coat.
Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the tofu and cook, turning, until browned all over, 3-4 minutes. Transfer to a plate lined with a paper towel.
Return the frying pan to a medium-high heat with a drizzle of oil. Add the green beans, carrot and capsicum and cook until softened, 3-4 minutes. Add the garlic, lime zest and Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute.
Add the coconut cream (see ingredients list), water, brown sugar, soy sauce and udon noodles to the veggies. Bring to the boil and then simmer until slightly thickened, 2 minutes. Stir through a squeeze of lime juice and remove from the heat.
TIP: Use a fork to separate the noodles.
Divide the coconut curry noodles between bowls and top with the tofu. Sprinkle over the coriander. Serve with remaining lime wedges.