Sweet-Sour Tofu & Udon Noodles
with String Bean & Kohlrabi Slaw
Cooking time
30 minutes
Servings
2/4
Calories
820 /serving
Among legendary duos, it’s hard to beat the appeal of sweet and sour—these two flavours never seem to go wrong together. A splash of rice vinegar over here, and some hoisin sauce over there, and this simple dish turns out oh so tasty. The rest is about textures: golden-crisped strips of tofu that you’ll sear in a sweet sesame seed seasoning, snappy udon noodles and an unusual slaw made with strands of kohlrabi and blanched string beans for refreshing crunch.
We will send you:
- 1 Scallion
- 1 Kohlrabi
- 100g String beans
- 45ml Rice vinegar
- 60ml Hoisin sauce
- 1 Block of tofu (non-GMO)
- 225g Fresh udon noodles
- 19.5g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Peeler
Grater
Olive oil
Oil
Salt & pepper
Slotted spoon
Total Fat
33 g
Saturated Fat
5 g
Sodium
2210 mg
Total Carb
104 g
Sugars
27 g
Protein
34 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Trim off and discard the stem ends of the string beans. Peel and halve the kohlrabi lengthwise. Starting with the cut-side, grate the kohlrabi into long strands; transfer to a medium bowl and top with ice water to crisp. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Pat the tofu dry with paper towel and cut into ½ inch sticks; season with ⅓ of the spice blend and S&P.
Blanch the string beans
Fill a large bowl with ice water. Add the string beans to the pot of boiling water and blanch, 2 to 3 minutes, until crisp-tender. Reserving the pot and boiling water, remove the string beans with a slotted spoon and transfer to the large bowl of ice water. Once the string beans are cool, drain and pat dry with paper towel.
Boil the noodles
To the reserved pot of boiling water, add the noodles; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the noodles thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
Sear the tofu & make the sauce
While the noodles boil, in a large pan (non-stick if possible), heat a thin layer of oil on medium-high. Add the tofu and sear, 2 to 3 minutes per side, until browned. Transfer to a plate and wipe out the pan. In the same pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion and sauté, stirring constantly, 30 to 45 seconds, until fragrant. Add 2 tbsp of the reserved cooking water (double for 4 portions), the hoisin sauce, ½ the remaining spice blend and ⅓ of the rice vinegar. Stir to combine.
Make the slaw
While the sauce cooks, halve the string beans lengthwise. Drain the kohlrabi. In a medium bowl, add the remaining rice vinegar, a pinch of salt and 2 tbsp olive oil (double the salt and olive oil for 4 portions). Stir well to combine. Add the string beans, kohlrabi and up to ½ the green top of the scallion (to taste). Toss to combine and season with S&P.
Finish & serve
Reduce the heat on the pan of sauce to medium; add the cooked noodles and tofu. Toss to combine. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished noodles and tofu between your bowls. Top with the slaw and remaining spice blend. Garnish with as much remaining green top of the scallion as you’d like. Bon appétit!
