Tofu & Veggie Stir-Fry

Name: Tofu & Veggie Stir-Fry with Plum Sauce & Parsley
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Sweet Chilli Sauce; 1 packet Korean Stir-Fry Sauce; 1 packet Parsley; 1 Red Onion; 1 packet Udon Noodles; 1 Carrot; 1 packet Shredded Cabbage Mix; 400 g Firm tofu; 1 tsp vinegar (white wine or rice wine); 1 drizzle olive oil; ½ tbs soy sauce

with Plum Sauce & Parsley

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Calories

513 kcal

Protein

31.6g protein

Total

15 minutes

Difficulty

Easy

Plant Based

Allergens:

Wheat
Gluten
Sesame
Soy
Cashew
Almond
Eggs
Fish
Milk
May contain traces of allergens
Sesame
Crustaceans
Gluten

Soothing noodles are wrapping up all the flavours of sweet and soy tofu to transform into a vibrant stir-fry. You don’t want to miss the incredible combo of sweet chilli sauce paired with a rich Korean stir-fry sauce - this bowl is going to be a veggie fan-fave for sure.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Sweet Chilli Sauce

1 packet

Korean Stir-Fry Sauce

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)

1 packet

Parsley

Red Onion

1 packet

Udon Noodles

(Contains: Wheat, Gluten; )

Carrot

1 packet

Shredded Cabbage Mix

400 g

Firm tofu

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

Not included in your delivery

1 tsp

vinegar (white wine or rice wine)

1 drizzle

olive oil

½ tbs

soy sauce

(Contains: Soy; May be present: Gluten)

Nutrition Values

Calories513 kcal

Energy (kJ)2150 kJ

Fat17 g

of which saturates3.9 g

Carbohydrate59.4 g

of which sugars22.2 g

Dietary Fibre11.3 g

Protein31.6 g

Sodium1290 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

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

• Boil the kettle. • Thinly slice carrot into sticks. Thinly slice onion (see ingredients). • Cut plain tofu (see ingredients) into 2cm chunks.

• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. • Drain, rinse and set aside.

• Meanwhile, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu and carrot, turning occasionally, 4-5 minutes. • Add shredded cabbage mix and stir until just wilted, 1-2 minutes. • Remove pan from heat, then stir through Korean stir-fry sauce, sweet chilli sauce, the vinegar, soy sauce and a splash of water. • Add cooked noodles and stir to combine.