Trending Creamy Mapo Chicken & Tofu Udon
Take your cooking skills to the next level!
- Soy
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Gluten
A curated edit of the internet’s most viral recipes - ready for your kitchen. This bowl of comfort puts a deconstructed spin on a Sichuan classic. You'll cook juicy chicken breast in our flavourful Sichuan garlic paste, then serve it up with chewy udon noodles, steamed broccoli and the magic twist: tofu, blended to form a delightful creamy sauce! Finish with a sprinkle of spring onion and chilli flakes for a moreish weeknight winner.
Ingredients
200 g
Firm tofu
(Contains: Soy May be present: Eggs, Sesame, Crustaceans)
1 packet
Udon Noodles
(Contains: Wheat, Gluten)
1
Spring Onion
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy)
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy)
1 sachet
Chilli Flakes
320 g
Chicken Breast
1
Broccoli
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
2 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
Utensils
Cooking Steps
• Thinly slice spring onion.
• Chop broccoli (including stalk!) into small florets. Dice chicken into 2cm chunks.
• In a blender or food processor, combine the soft tofu (see ingredients), the water, half of the soy sauce, and a pinch of salt and pepper. Blend until smooth and creamy. Set aside.
• Boil the kettle. 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.
• Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
• While the broccoli is cooking, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook diced chicken and Asian bbq seasoning,, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add Sichuan garlic paste, the remaining soy sauce and a good splash of water, stirring to combine.
• Divide udon noodles between bowls. Top with creamy tofu sauce and Mapo chicken. Garnish with spring onion and a pinch of chilli flakes (is using). Serve with steamed broccoli. Enjoy!
