Sweet Soy Tofu & Katsu Coconut Noodles
with Asian Greens & Chilli Flakes
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.
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
Ingredients
Garlic
1
Asian Greens
1
Carrot
1
Firm tofu
(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
1
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1
Udon Noodles
(Contains Gluten; )
1
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Coconut Milk
1
Chilli Flakes
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
brown sugar
soy sauce
(Contains Gluten, Soy; )
water
Nutrition Values
Instructions
• Boil the kettle. • Meanwhile, finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into half-moons. • Cut firm tofu (see ingredients) into 1cm chunks. • In a large bowl, combine sweet soy seasoning, the plain flour and a pinch of salt. Add tofu and toss to combine.
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over 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 large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. 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 the water and cook until combined, 1-2 minutes. Season to taste. • Stir through udon noodles. Season to taste. • Divide katsu coconut noodles between bowls. • Top with sweet soy tofu and a pinch of chilli flakes (if using). Enjoy!