Sweet and Sticky Tofu Udon Noodles
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Sweet and Sticky Tofu Udon Noodles

Sweet and Sticky Tofu Udon Noodles

with Bell Pepper and Sugar Snap Peas

Tags:
Family Friendly
•Calorie Smart
•High Protein
Allergens:
Soya
•Peanut
•Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Sugar Snap Peas

2 unit(s)

Garlic Clove

280 grams

Firm Tofu

(Contains Soya)

10 grams

Cornflour

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

50 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Rice Vinegar

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

Not included in your delivery

2 tbsp

Tomato Ketchup

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2449 kJ
Energy (kcal)585 kcal
Fat18.5 g
of which saturates3 g
Carbohydrate67.2 g
of which sugars25.9 g
Protein36.3 g
Salt4.31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Knife
•Medium Bowl
•Large Frying Pan
•Large Bowl
•Rolling Pin

Instructions

1

Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.

Halve the sugar snap peas lengthways. Peel and grate the garlic (or use a garlic press).

2

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the sliced pepper and season with salt and pepper. Fry until starting to soften, 2-3 mins.

Add the sugar snaps, stirring occasionally, until softened, 2-3 mins more. 

Add the garlic, cook for 30 secs, then transfer the cooked veg to a medium bowl. Set aside.

3

In a large bowl, add the tofu, cornflour and a pinch of salt and pepper. Toss to coat.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the tofu. Fry until golden brown on the outside and cooked through, 8-10 mins.

4

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Once the tofu is cooked, add the veg back into the pan.

Lower the heat to medium, then add the ketjap manis, rice vinegar, soy sauce, ketchup, sugar and water for the sauce (see pantry for both amounts). 

Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. 

5

Add the udon noodles to the pan with the tofu and veg.

Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

Remove from the heat and season to taste. Add a splash of water if needed.

6

Share the sweet and sticky noodles between your bowls.

Sprinkle over the peanuts to finish.

Enjoy!

7

Step 3 MOD: If you’ve chosen the veggie version, coat the tofu in the same way. Fry for the same amount of time, then continue as instructed.