Thai-Spiced Tofu & Saucy Coconut Noodles
with Crushed Peanuts
This fragrant meal packs oodles of flavour into every mouthful. With Thai spices on the tofu and aromatic makrut lime leaves in the coconut sauce, plus crunchy crushed peanuts to top it all off, this beats takeaway hands down.
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
1 head
broccoli
1
onion
1
carrot
3 clove
garlic
1 knob
ginger
2 leaves
makrut lime leaves
½
lemon
1 block
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 sachet
Thai Seven Spice Blend
(Contains Milk; )
1 packet
udon noodles
(Contains Gluten; )
1 tin
Coconut Cream
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains Gluten; )
1 tsp
salt
1.5 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of water to the boil. Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the red onion. Cut the carrot (unpeeled) into half-moons. Finely grate the garlic and ginger. Remove the stem from the makrut lime leaves, then very finely chop. Zest the lemon to get a pinch, then slice into wedges. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!
Pat the firm tofu dry with paper towel and cut into 1cm cubes. In a medium bowl, combine the plain flour, the salt and 1/2 the Thai seven spice blend, then season with pepper. Add the tofu and toss to coat. In a large frying pan, heat a generous drizzle of olive oil over a high heat. Cook the tofu, turning, until browned all over, 4-5 minutes. Transfer to a plate.
Cook the broccoli in the boiling water for 1 minute. Add the udon noodles to the broccoli and cook until tender, a further 2 minutes. Drain the broccoli and noodles.
While the noodles are cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the onion and carrot until softened, 3-4 minutes.
Add the garlic, ginger, makrut lime and the remaining Thai seven spice blend to the veggies and cook until fragrant, 1 minute. Add the coconut cream, soy sauce, brown sugar, lemon zest and a generous squeeze of lemon juice. Cook until slightly thickened, 1-2 minutes. Add the drained noodles and broccoli to the sauce and stir until combined and warmed through.
Divide the saucy coconut noodles between bowls and top with the Thai-spiced tofu. Garnish with the crushed peanuts. Serve with any remaining lemon wedges.