Sweet Soy Tofu Noodle Stir-Fry
with Garlic-Ginger Veg
Never fear – with pre-marinated tofu giving you hours’ worth of flavour, this recipe all comes together like a flash in a pan. Oh and speaking of pans – make sure yours is at the right temperature before you start adding ingredients for the perfect result.
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 clove
garlic
1 knob
ginger
1 bag
snow peas
1 block
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 bunch
Asian greens
1 unit
long red chilli
½ packet
udon noodles
(Contains Gluten, Wheat;)
1 sachet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
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 unit
carrot
Not included in your delivery
olive oil
1 tsp
honey
3 tsp
soy sauce
(Contains Gluten, Soy;)
1 tbs
warm water
Nutritional Values
Utensils
Instructions
Bring a large saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and either leave them whole or cut them in half. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Slice the Japanese tofu into 2cm squares. Finely grate the garlic (or use a garlic press). Finely grate the ginger.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a medium-high heat. Add the tofu and cook for 2 minutes each side, or until heated through and lightly golden. Transfer to a plate.
Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook, tossing, for 2-3 minutes, or until tender. Add the snow peas, garlic and ginger and cook for 1 minute, or until fragrant. Add the Asian greens and cook, tossing, for 1-2 minutes, or until wilted. Add the udon noodles and tofu and toss until heated through.
Add the kecap manis, honey, soy sauce and warm the water to the noodle mixture. Stir to coat, then remove from the heat.
Divide the tofu with noodles and ginger veg between plates. Top with the crushed peanuts and long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli.