Ginger & Tamarind Tofu Noodles

Name: Ginger & Tamarind Tofu Noodles with Asian Greens & Peanut-Cashew Mix
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 3 clove garlic; 1 knob ginger; 1 bag baby broccoli; 1 bag Asian Greens; ½ packet firm tofu; 1 packet udon noodles; 1 sachet Southeast Asian Spice Blend; ½ packet tomato paste; 1 box coconut milk; ⅓ cup water; 2 tbs soy sauce; 2 tsp brown sugar; 1 packet Roasted Peanuts & Cashew Mix; 1 pinch chilli flakes; 1 packet tamarind paste

with Asian Greens & Peanut-Cashew Mix

Get up to $175 off

This fragrant meal packs oodles of flavour into every mouthful. With Southeast Asian spices on the tofu and aromatic tamarind paste in the coconut sauce, plus crunchy crushed nuts to top it all off, this beats takeaway hands down.

Tags:

Plant Based

Allergens:

Soy

•Gluten(Wheat)

•Gluten

•Peanuts

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 knob

ginger

1 bag

baby broccoli

1 bag

Asian Greens

½ packet

firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

udon noodles

(Contains: Gluten(Wheat); )

1 sachet

Southeast Asian Spice Blend

½ packet

tomato paste

1 box

coconut milk

1 packet

Roasted Peanuts & Cashew Mix

(Contains: Peanuts, Tree Nuts; )

1 pinch

chilli flakes

1 packet

tamarind paste

(May be present: Eggs, Sesame, Milk, Fish, Soy, Almond, Cashew, Wheat. )

Not included in your delivery

olive oil

⅓ cup

water

2 tbs

soy sauce

(Contains: Soy, Gluten; )

2 tsp

brown sugar

Nutrition Values

Energy (kJ)2871 kJ

Fat33.6 g

of which saturates19.6 g

Carbohydrate57.6 g

of which sugars16.3 g

Protein29.3 g

Sodium1030 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Finely grate garlic and ginger. • Trim baby broccoli and halve lengthways. Roughly chop Asian greens. • Pat firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes.

• Half-fill a medium saucepan with boiling water. • Cook udon noodles over a medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

• In a medium bowl, combine tofu, Southeast Asian spice blend and a pinch of salt. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. Transfer to a bowl. • Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Cook baby broccoli until tender, 3-4 minutes. • Add ginger, garlic, tomato paste (see ingredients) and tamarind paste and cook until fragrant, 1 minute. • Add coconut milk, Asian greens, the water, soy sauce and the brown sugar. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove pan from the heat, then add noodles and tofu, tossing to coat.

• Divide ginger and tamarind tofu noodles between bowls. • Top with roasted peanut & cashew mix. Garnish with a pinch of chilli flakes (if using) to serve.