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Noodles with Gochujang Tofu and Pickled Salad

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Udon noodle 200 gr 400 gr
Tofu 225 gr 450 gr
Red cabbage 1/8 ¼
Red onion 1/2 1
Green apple 1 2
Chilli 1/2 1
Lime 1 2
Garlic 1 clove 2 cloves
Gochujang paste 1 tbsp 2 tbsp
Sesame seeds 1 tbsp 2 tbsp
Corn flour 1.5 tbsp 3 tbsp
*Syrup (maple, agave) 1.5 tbsp 3 tbsp
*Oil (coconut, olive) 1 tbsp 2 tbsp
*Soy sauce 1 tbsp 2 tbsp
*Vinegar (rice, apple, white) 2 tbsp 4 tbsp
*Sugar 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 878Kj
  Protein 5.9g
  Fat, Total 10.5g
  –  Saturated 3.1g
  Carbohydrates 20.1g
  – Sugars 4.7g
  Sodium 505g
  Allergens Soy, Sesame, Gluten
Spicy and delicious! These Japanese udon noodles combined with the Korean gochujang paste and tofu make this vegan meal a joy to eat. Rich and complex flavors combined with the acidity of the pickled salad will touch all your taste buds. Leave some of the gochujang paste out if you prefer less kick in your meal.

TOOLS: Fry pan, saucepan, 3 mixing bowls, spatula, paper towel, grater

METHOD

1

PREP & PICKLE                 

Finely slice red cabbage and chilli (keeping or removing seeds based on heat preference), chop onion in half and thinly slice ● combine all in a bowl with the juice of half of the lime, salt, sugar and 1(2) tbsp of vinegar ● mix well and set aside to pickle

2

COOK                                 

Bring water to the boil in a saucepan ● when boiling add noodles and cook for 7-9 minutes until cooked ● rinse noodles under cool water to avoid sticking ● set aside

3

PREP & MIX                         

Slice tofu into 1.5cm cubes ● dry with paper towel ● finely grate apple (skin on) ● finely chop garlic ● place in a bowl: syrup, soy sauce, sesame seeds, 1(2) tbsp of vinegar, gochujang paste, grated apple, chopped garlic and ¼(½) cup of water ● mix sauce well

4

COAT & FRY                      

Place corn flour and tofu in a bowl, coat well ● heat fry pan with 1(2) tbsp of oil on medium heat ● when hot add tofu and cook until crispy (7-8 mins) turning regularly ● add sauce and turn to low ● mix well and let the sauce heat through ● add extra water if sauce gets too thick

5

SERVE                                   

Slice remaining lime into wedges ● taste the tofu sauce and add salt if needed ● add noodles to the sauce and heat everything through while carefully mixing ● place noodle mix in a bowl ● place pickled salad on the noodles and finish off with a lime wedge

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.