Sweet Soy Tofu & Katsu Coconut Noodles
with Asian Greens & Chilli Flakes
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.
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
Ingredients
2 clove
garlic
1 packet
Asian Greens
1
carrot
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 packet
udon noodles
(Contains Gluten; )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coconut milk
pinch
chilli flakes
Not included in your delivery
olive oil
1 tsp
brown sugar
1 tsp
soy sauce
(Contains Gluten, Soy; )
¼ cup
water
Nutrition Values
Utensils
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, 3-4 minutes. • In the last minute of cook time, 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 the 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. Season to taste. • Stir through udon noodles. Season to taste. • Divide katsu coconut noodles between bowls. • Top with sweet soy tofu and a pinch of chilli flakes (if using). Enjoy