Sweet Soy Tofu, Pork & Katsu Coconut Noodles

Name: Sweet Soy Tofu, Pork & Katsu Coconut Noodles with Mushrooms & Asian Greens
Total time: 25m
Yield: 2
Ingredients: 1 sachet Chilli Flakes; 1 packet Katsu Paste; 1 packet Udon Noodles; 1 Carrot; 2 Garlic; 1 Asian Greens; 400 g Firm tofu; 1 packet Sweet Soy Seasoning; 1 packet Coconut Milk; 250 g Pork Mince

with Mushrooms & Asian Greens

4.0(61)

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Calories

679 kcal

Protein

55.7g protein

Difficulty

Easy

Calorie Smart

Plant Based

Allergens:

Wheat
Gluten
Soy
Eggs
Gluten
Milk
Soy
Fish
Cashew
Almond
Sesame
Wheat
May contain traces of allergens
Crustaceans

These golden nuggets of sweet soy tofu are getting extra special treatment today, tangled up in udon noodles with a creamy coconut katsu sauce. You’ll be slurping your way to flavour-town in no time! This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Chilli Flakes

1 packet

Katsu Paste

(Contains: Eggs, Gluten, Milk, Soy, Fish, Cashew, Almond, Sesame, Wheat, May contain traces of allergens; )

1 packet

Udon Noodles

(Contains: Wheat, Gluten; )

Carrot

Garlic

Asian Greens

400 g

Firm tofu

(Contains: Soy, May contain traces of allergens, Eggs, Sesame, Crustaceans; )

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Coconut Milk

250 g

Pork Mince

Nutrition Values

Energy (kJ)2840 kJ

Calories679 kcal

Fat42.8 g

of which saturates22.7 g

Carbohydrate46.5 g

of which sugars11.5 g

Dietary Fibre13.1 g

Protein55.7 g

Sodium1250 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

• Boil the kettle. • Meanwhile, finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into half-moons. • Cut plain tofu (see ingredients) into 2cm chunks.

• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 1-2 minutes. • Gently stir noodles with a fork to separate. Drain, rinse and set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add sweet soy seasoning and cook, turning to coat until fragrant, 1 minute. Transfer to a bowl. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, until tender, 3-4 minutes. • Add garlic and Asian greens and stir-fry until fragrant, 1 minute.

• Reduce heat to medium and stir in katsu paste, coconut milk, the brown sugar, soy sauce and water and cook until combined, 1-2 minutes. • Stir through cooked udon noodles. Season to taste. • Divide katsu coconut noodles between bowls. • Top with sweet soy tofu, pork mince and a pinch of chilli flakes (if using) to serve. Enjoy!