Southeast Asian Tofu & Udon Stir-Fry
with Coconut Sauce & Bamboo Shoots
This golden tofu dish comes together in four surprisingly simple steps, partly thanks to some shortcut ingredients. Wait till you try the coconut sauce; it's creamy and umami with a touch of sweetness and zing, and the chewy udon soak it up beautifully.
This recipe is under 650kcal 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 packet
udon noodles
(Contains Gluten, Wheat;)
½ packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1
carrot
1
zucchini
2 leaves
makrut lime leaves
½ packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
ginger paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
coriander
½ tin
bamboo shoots
1 sachet
Southeast Asian Spice Blend
1 packet
Umami Paste
(Contains Soy, Gluten, Wheat;)
Not included in your delivery
olive oil
½ tsp
salt
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill medium saucepan with the boiling water. • Cook udon noodles over 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, cut firm tofu (see ingredients) into 1cm pieces. Thinly slice carrot and zucchini into half-moons. Remove centre veins from makrut lime leaves, then very finely chop. Drain bamboo shoots (see ingredients).
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a medium bowl, combine cornflour (1/2 packet for 2 people / 1 packet for 4 people), the salt, Southeast Asian spice blend and tofu. • In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. • When oil is hot, shake excess flour off tofu. Cook tofu, turning occasionally, until golden, 5-7 minutes. Transfer to a plate lined with paper towel.
• Wipe out frying pan and return to a high heat with a drizzle of olive oil. Cook carrot, zucchini and bamboo shoots, tossing, until softened, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Add coconut milk, umami paste, vegetable stock powder and brown sugar and cook until slightly thickened, 1-2 minutes. • Add makrut lime leaves and cooked noodles, tossing, until heated through and combined, 1 minute.
• Divide udon stir-fry between bowls. • Top with Southeast Asian tofu, spooning over any remaining coconut sauce from pan. • Tear over coriander to serve.