Tofu & Veggie Stir-Fry

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

with Plum Sauce & Parsley

Get up to $175 off

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.

Tags:

Veggie

Allergens:

Gluten(Wheat)

•Sesame

•Gluten

•Soy

•Wheat

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

Onion

1 packet

Udon Noodles

(Contains: Gluten(Wheat); )

1 packet

Plain Tofu

1 packet

Shredded Cabbage Mix

1 packet

Korean Stir-Fry Sauce

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

1 packet

Sweet Chilli Sauce

1 packet

parsley

Not included in your delivery

olive oil

1 tsp

vinegar (white wine or rice wine)

½ tbs

soy sauce

(Contains: Gluten, Soy; )

Nutrition Values

Energy (kJ)1995 kJ

Calories476 kcal

Fat12.7 g

of which saturates3.3 g

Carbohydrate61.5 g

of which sugars22.3 g

Dietary Fibre13 g

Protein31.5 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

•Medium Saucepan

•Large Non-Stick Pan

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.