Asian-style noodles with eggplant and tofu
with black bean paste, carrot and fresh herbs
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Mie noodles
(Contains Wheat)
100 g
Tofu
(Contains Soy)
15 g
Black bean paste
(Contains Soy, Wheat)
1 sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
½ piece
Eggplant
½ piece
Carrot
½ piece
Onion
½ piece
Garlic
5 g
Fresh flat leaf parsley & chives
¼ piece
Lime
½ sachet(s)
Cornflour
(May be present Gluten)
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
Not included in your delivery
1 tablespoon
Sunflower oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the carrot into thin crescents and dice the eggplant into 1cm cubes.
- Heat a drizzle of sunflower oil in a large, lidded wok or deep frying pan over medium-high heat. Add the carrot and eggplant and fry, covered, for 7 minutes.
- Meanwhile, chop the onion into half rings and crush or mince the garlic.
- Add the onion and garlic to the wok and fry, without the lid, for 3 - 5 more minutes. Season with salt and pepper.
- Wrap the tofu block in kitchen paper and press down to release the liquid, then tear into bite-sized chunks. On a plate, combine the cornstarch with the Korean spice mix. Season with salt and pepper. Coat the tofu in the cornstarch.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the tofu chunks for 5 - 8 minutes, or until golden brown.
- Boil plenty of water in a pot or saucepan and cook the noodles for 3 - 4 minutes until al dente. Preserve some of the cooking liquid, then drain and rinse under cold water.
- Add the noodles, black bean paste, East Asian-style sauce, honey, the juice of 1 lime wedge per person, and cooking liquid as preferred to the wok with vegetables and stir-fry for 1 - 2 more minutes. Season with salt and pepper.
- Chop the fresh herbs.
- Quarter the lime.
- Serve the noodles with vegetables in bowls and top with the tofu.
- Garnish with the fresh herbs and crispy fried onions and serve with the lime wedges.
Did you know... Tofu is a great source of calcium and iron: just 100g tofu contains as much calcium as one glass of milk, and as much iron as 100g steak!