Crispy Tofu Noodles

Name: Crispy Tofu Noodles with Snap Peas and Beansprouts
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 60 Grams of Corn starch; 1 Tsp of Salt; 2 Tbsp of Vegetable oil; 20 ML of Soy sauce; 20 ML of Dark soy sauce; 20 ML of Sweet soy sauce; 10 Grams of Garlic paste; 10 Grams of Sambal oelek; 1 Piece of Carrot; 150 Grams of Sugar snap peas; 1 Piece of Large red chilli; 200 Grams of Wheat noodles; 1 Tbsp of Vegetable oil; 15 ML of Sesame oil; 1 Piece of Lime; 20 Grams of Crispy onions

with Snap Peas and Beansprouts

Stir-fried noodles and veg tossed in a sticky sweet and spicy glaze. Topped with crispy tofu!

Cals 905 · Prot 42 · Carbs 137 · Fat 24

Vegan

30 min

Crispy Tofu Noodles with Snap Peas and Beansprouts

Stir-fried noodles and veg tossed in a sticky sweet and spicy glaze. Topped with crispy tofu!

Cals 905 · Prot 42 · Carbs 137 · Fat 24

Vegan

Ingredients

Tofu

Firm tofu 9*

300 Grams

Corn starch

60 Grams

Salt

1 Tsp

Vegetable oil

2 Tbsp

Stir-fry sauce

Soy sauce 9*10*11*

20 ML

Dark soy sauce 9*10*11*

20 ML

Sweet soy sauce 9*10*11*14*

20 ML

Garlic paste

10 Grams

Sambal oelek

10 Grams

Noodles

Carrot

1 Piece

Sugar snap peas

150 Grams

Large red chilli

1 Piece

Wheat noodles 10*11*

200 Grams

Vegetable oil

1 Tbsp

Sesame oil 3*9*

15 ML

Lime

1 Piece

Crispy onions

20 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds

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)	3788 / 905
Fats (g)	23.5
of which saturated (g)	3.4
Carbohydrates (g)	137
of which sugars (g)	19.9
Fibers (g)	14.8
Proteins (g)	41.8
Salt (g)	10.2

*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

Peel and grate the carrots. Slice the snap peas in half. Finely slice the red chilli. Drain and chop the tofu into bite-sized cubes. Add the corn starch to a bowl (hold 1 Tbsp back for step 2). Toss the tofu cubes in the starch with a pinch of salt until coated.

2 Stir-fry sauce

In a bowl, whisk together the soy sauce, dark soy, sweet soy sauce, garlic paste, sambal oelek (spicy!) and the reserved 1 Tbsp corn starch. This is your stir-fry sauce.

3 Fry

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu cubes and fry for 8-10 min until golden and crispy. Drain the fried tofu on paper towels and set aside. Reserve the pan.

4 Boil noodles

Meanwhile, bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and run under cold water to keep them from sticking together. Set aside.

5 Stir-fry

Return the reserved pan to a medium-high heat with a drizzle of oil. Once hot, add the carrots and snap peas. Fry for 1 min. Add the stir-fry sauce and simmer for 2 min or until starting to thicken. Add the noodles and sesame oil and toss. Add a splash of water if the sauce is too thick.