Chinese BBQ Crumbled Tofu, Prawn & Udon Noodles

New

with Mushrooms & Fresh Chilli

20 min

Difficulty: 1/3

Chinese

Let us introduce you to a bold new take on tofu - crumbled, golden, and totally irresistible. Partnered with umami-rich prawns, mushrooms and slurpy noodles, all coated in a sweet and smoky Chinese BBQ-style sauce, this dish delivers serious flavour with every bite. Who knew tofu could be this good?

Allergens

Peanuts

May contain traces of allergens

Wheat

Crustaceans

Soy

Sesame

Gluten

Utensils

Large Non-Stick Pan

Large Pan

Tags

New

Pan-asian-plates

Around the world

Noodle-stir-fry

Ingredients

Asian greens

1 packet

Garlic

Peeled prawns

190 g

Udon noodles

1 packet

Hoisin sauce

1 packet

Firm tofu

Asian bbq seasoning

1 sachet

Soy sauce mix

1 packet

Long Chilli

Mushrooms

1 packet

Carrot

Olive oil

1 drizzle

Vinegar

1 tsp

Preparation

Boil the kettle. Half-fill a medium saucepan with boiling water.
Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
Drain, rinse and set aside.

Meanwhile, trim pea pods and halve lengthways.
Roughly chop Asian greens.
Thinly slice long chilli (if using).
Finely chop garlic.

Using your hands, crumble plain tofu (see ingredients) into small chunks.
In a medium bowl, combine tofu, Asian BBQ seasoning and a drizzle of olive oil.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Add tofu and peeled prawns and cook, tossing, until golden, 4-5 minutes.
Remove pan from heat and stir in half the soy sauce mix and a splash of water until well coated. Transfer to a bowl and cover to keep warm.

Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook mushrooms, until just softened, 2-3 minutes.
Add pea pods and cook until tender, 4-5 minutes.
Add Asian greens and garlic and cook until fragrant, 1 minute.
Add cooked udon noodles, hoisin sauce, remaining soy sauce mix, the vinegar and a good splash of water, tossing to combine. Season with pepper.