Sweet Soy Tofu & Katsu Coconut Noodles

Name: Sweet Soy Tofu & Katsu Coconut Noodles with Asian Greens & Chilli Flakes
Total time: 25 min
Yield: 2
Cuisine: Japanese
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

with Asian Greens & Chilli Flakes

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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.

Tags:

Plant Based

Allergens:

Hvede

•Gluten

•Soja

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chilli Flakes

1 packet

Katsu Paste

(May be present: Sesamsamen, Soja, Pesce, Weizen, Glutenhaltiges Getreide, Uova, Latte, Mandeln. )

1 packet

Udon Noodles

(Contains: Hvede, Gluten; )

Carrot

Garlic

Asian Greens

400 g

Firm tofu

(Contains: Soja; May be present: Uova, Sesamsamen, Crostacei. )

1 packet

Sweet Soy Seasoning

(Contains: Hvede, Gluten, Soja; )

1 packet

Coconut Milk

Nutrition Values

Calories463 kcal

Energy (kJ)1940 kJ

Fat29.5 g

of which saturates17.7 g

Carbohydrate46.5 g

of which sugars11.5 g

Dietary Fibre13.1 g

Protein31.3 g

Sodium1180 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.

Cooking Steps

• 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 generous drizzle of olive oil over medium-high heat. • 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 and a pinch of chilli flakes (if using) to serve. Enjoy!