Sweet Soy Tofu Noodles
with Garlic-Ginger Veg
- Wheat
- Gluten
- Soy
- Cashew
- Almond
- Sesame
- Eggs
- Fish
- Milk
- May contain traces of allergens
Ingredients
Ginger
1 packet
Crushed Peanuts
Japanese Tofu
1 packet
Udon Noodles
Snow Peas
1
Carrot
1
Garlic
1
Asian Greens
Fresh Chilli
1 packet
Kecap Manis
(Contains: Wheat, Gluten, Soy May be present: Cashew, Almond, Sesame, Eggs, Fish, Milk)
Nutrition
Cooking Steps
Bring a large saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and either leave them whole or cut them in half. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Slice the Japanese tofu into 2cm squares. 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 and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a medium-high heat. Add the tofu and cook for 2 minutes each side, or until heated through and lightly golden. Transfer to a plate.
Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook, tossing, for 2-3 minutes, or until tender. Add the snow peas, garlic and ginger and cook for 1 minute, or until fragrant. Add the Asian greens and cook, tossing, for 1-2 minutes, or until wilted. Add the udon noodles and tofu and toss until heated through.
Add the kecap manis, honey, soy sauce and warm water (see ingredients list) to the noodle mixture. Stir to coat, then remove from the heat.
Divide the tofu with noodles and ginger veg between plates. Top with the crushed peanuts and long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli.
