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Thai-inspired Tofu Stir-fry

Thai-inspired Tofu Stir-fry

with bell pepper and peanuts
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Get 50% off your first box!
Calories
: 
664 kcal
Protein
: 
31.8g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
Serving amount

2 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Ginger

1 unit(s)

Lime

20 grams

Peanuts

(Contains: Peanut)

440 grams

Udon Noodles

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Garlic

1 unit(s)

Bell Pepper

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

180 grams

Tofu

(Contains: Soya)

Not included in your delivery

1 tsp

Sugar

to taste

Pepper

to taste

Oil

to taste

Salt

to taste

Water

Energy (kJ)2777 kJ
Energy (kcal)664 kcal
Fat20.7 g
of which saturates3.5 g
Carbohydrate89.8 g
of which sugars21.7 g
Dietary Fiber10.4 g
Protein31.8 g
Cholesterol0.3 mg
Salt3.6 g
Potassium504.5 mg
Calcium207.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Grater

Cooking steps

Marinate the Tofu
1
  • Peel and grate the garlic (or use a garlic press).
  • Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
  • Quarter the lime.
  • In a bowl, mix together the sweet Asian sauce, soy sauce, ginger, garlic, juice from one lime wedge (per 2P) and 1 tsp sugar (per 2P).
  • Chop the tofu into 2cm chunks. Add to the bowl and leave to marinate.
Cook the Bell Pepper
2
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Place a large pan over high heat with a drizzle of oil.
  • Once the oil is hot, add the tofu and bell pepper and fry, stirring until just softened, 6-8 mins.
Boil the Noodles
3
  • Meanwhile, boil a pot of water for the noodles.
  • Add the noodles and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a sieve and pop back in the pot, off the heat. 
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Finish and Serve
4
  • Remove the pan from the heat, add the drained noodles and toss to coat.
  • Taste and season with salt and pepper, if required.
  • Divide the noodles between bowls.
  • Finish the dish with a scattering of peanuts.
  • Serve remaining lime wedges alongside for squeezing over.
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