Creamy Peanut and Tofu Noodles

Name: Creamy Peanut and Tofu Noodles
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Egg noodles; 300 Grams of Firm tofu; 15 Grams of Corn starch; 0 Tsp of Salt; 1 Tbsp of Vegetable oil; 200 Grams of Shiitake mushroom; 150 Grams of Tenderstem broccoli; 15 Grams of Ginger garlic paste; 1 Piece of Lime; 65 Grams of Peanut butter; 15 ML of Soy sauce; 20 Grams of Miso paste; 200 ML of Coconut milk; 5 Grams of White sugar; 30 ML of Water; 1 Piece of Large red chilli; 15 Grams of Fresh coriander; 40 Grams of Salted peanuts

Tofu and vegetables coated in a rich and creamy peanut, miso and coconut sauce.

24 Reviews

Cals 1049 · Prot 57 · Carbs 78 · Fat 61

Vegan

30 min

Tofu and vegetables coated in a rich and creamy peanut, miso and coconut sauce.

24 Reviews

Cals 1049 · Prot 57 · Carbs 78 · Fat 61

Vegan

Ingredients

Stir-fry

Egg noodles 5*10*11*

100 Grams

Firm tofu 9*

300 Grams

Corn starch

15 Grams

Salt

0.3 Tsp

Vegetable oil

0.5 Tbsp

Shiitake mushroom

200 Grams

Tenderstem broccoli

150 Grams

Ginger garlic paste

15 Grams

Peanut sauce

Lime

1 Piece

Peanut butter 1*9*

65 Grams

Soy sauce 9*10*11*

15 ML

Miso paste 9*

20 Grams

Coconut milk

200 ML

White sugar

5 Grams

Water

30 ML

To serve

Large red chilli

1 Piece

Fresh coriander

15 Grams

Salted peanuts 1*

40 Grams

Allergens

*5 Eggs, *10 Wheat, *11 Gluten, *9 Soya, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4390 / 1049
Fats (g)	61.2
of which saturated (g)	16.6
Carbohydrates (g)	78
of which sugars (g)	14.8
Fibers (g)	17.6
Proteins (g)	56.9
Salt (g)	6.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep noodles

Boil a kettle. In a large bowl, add the noodles and cover with boiled water. Allow to soak for 10 min then rinse and drain. Set aside until step 5.

Tip! Drizzle the noodles with a small amount of oil to help prevent them sticking.

2 Fry tofu

Meanwhile, drain the tofu and pat dry with paper towel. Cut the tofu into bite-sized cubes. In a large bowl, add the tofu cubes and corn starch, with a pinch of salt and toss to coat. Heat a large frying pan over a medium-high heat with a generous drizzle of oil. Fry the coated tofu cubes for 3-5 min until golden on all sides. Once crisp, transfer the tofu to a plate. Reserve the pan.

3 Prep

Meanwhile, chop the mushrooms. Cut the tenderstem broccoli into thirds. Zest the lime and cut into wedges. Chop the red chilli (spicy!). In a small bowl, combine the peanut butter, soy sauce, miso paste, coconut milk, sugar, lime zest and lime juice to taste. Add a splash of water if needed to create a runny consistency.

4 Fry vegetables

Return the reserved pan to a medium-high heat with a drizzle of oil. Fry the ginger garlic paste, mushrooms and broccoli for 5-6 min until the mushrooms are nicely browned and cooked through.

Tip! If the vegetables are browning too quickly but not getting soft, add a small splash of water and cover with a lid for 2-3 min.

5 Finish stir-fry

Add the tofu, noodles and peanut miso sauce and toss for 1-2 min to heat through and coat. If the mixture is too thick, add a splash of water or coconut milk.

6 Serve

Pick the coriander leaves. Roughly chop the peanuts. Serve the Creamy Tofu and Peanut Noodles with a sprinkling of chopped peanuts, coriander and red chilli (spicy!) to taste.

Tip! Sensitive to spice? Go easy on the chilli.