We are all familiar with the 4 tastes… sweet, salty, bitter and sour. But, did you know there is a fifth taste, umami...!? It comes from the Japanese word for ‘delicious’ and is used to describe the savoury and meaty flavours. Tonight’s meal is big on umami – so go on, get stuck in and enjoy all the delicious flavour!
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
Japanese tofu(ContainsGluten, SoyMay be presentPeanuts, Sesame)
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Sesame, Tree Nuts, Milk, Soy)
black sesame seeds(ContainsSesameMay be presentPeanuts, Tree Nuts, Milk, Soy, Gluten)
soy sauce(ContainsGluten, Soy)
Bring a medium saucepan of water to the boil. Slice each square of Japanese tofu into quarters. Chop the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half moons. Slice the lime in half. 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. Cook until tender, 8-10 minutes. Drain, refresh under cold water and set aside.
While the noodles are cooking, combine the plain flour, the salt and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list) and black sesame seeds. Take a big handful of tofu and coat in the flour mixture, followed by the egg, and finally in the panko sesame mix. Set aside on a plate. Repeat with the remaining tofu.
In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the tofu and fry until golden, 2 minutes on each side. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results!
Wiipe out the pan with paper towel and return to a high heat with a drizzle of olive oil. Add the broccoli and cook until starting to soften, 2 minutes. Add the carrot and cook until almost tender, 2-3 minutes. Add the garlic and ginger and cook, stirring, until tender and fragrant, 30 seconds. Add the hoisin sauce, soy sauce, the water and a good squeeze of lime juice, toss to combine, then remove from the heat. Add the udon noodles and toss to coat, adding a splash more water to loosen the sauce if needed.
Divide the noodles and veggies between bowls. Top with the sesame-crumbed tofu.