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Vietnamese Scrambled Tofu & Noodle Broth

Vietnamese Scrambled Tofu & Noodle Broth

Rating
4rating out of 5

(595 reviews from our customers)

Prep Time

30 min

Cuisine

Vietnamese

This aromatic noodle bowl is inspired by a Vietnamese dish called Mì Quảng, which comes from the Quảng Nam province. It’s brimming with tofu, vegetables and herbs and served in a flavourful broth.

Prep Time

30 min

Cuisine

Vietnamese

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What is Gousto all about?

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Ingredients
For 2 people (double for 4)
Shallot
1 shallot
Thai-rice-sticks
100g Thai rice noodles
Red-chilli
1 red chilli
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
roasted peanuts
1 bag of roasted peanuts (25g) †
Pak-choi
200g pak choi
turmeric
1 tsp ground turmeric
coriander and mint mix
10g coriander & mint mix
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Tofu
280g plain tofu †
Soy-sauce-sachet
1 tamari soy sauce sachet (15ml) †
Sesame-seeds
1 toasted sesame seed sachet (5g) †
Cornflour
3g cornflour
You Will Need
Rolling pin, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 100g Thai rice noodles
  • 1 red chilli
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 200g pak choi
  • 1 tsp ground turmeric
  • 10g coriander & mint mix
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 280g plain tofu<span class="strong">†</span>
  • 1 tamari soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 toasted sesame seed sachet (5g)<span class="strong">†</span>
  • 3g cornflour
Typical Values per 100g per serving
Energy 582 kJ
140 kcal
2071 kJ
497 kcal
Fat
of which saturates
5.4 g
1.1 g
19.1 g
3.9 g
Carbohydrate
of which sugars
15 g
1.3 g
53.5 g
4.8 g
Fibre 1.7 g 5.9 g
Protein 7.8 g 27.8 g
Salt 1.26 g 4.48 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
100g Thai rice noodles
rice flour (83.5%) water (16.5%)
1 red chilli
red chilli
1 garlic clove
garlic
15g fresh root ginger
ginger
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
200g pak choi
pak choi
1 tsp ground turmeric
turmeric(100%)
10g coriander & mint mix
coriander & mint mix
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
280g plain tofu
water, soy beans (31%), nigari
1 tamari soy sauce sachet (15ml)
water, soya beans, salt, alcohol (ethanol)
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%), . Produced in a factory that handles nuts, soya, mustard, celery and fish.
3g cornflour
maize starch (100%)
Allergens
  • Allergens highlighted by † (peanut, celery, soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a full kettle

Peel and finely slice the shallot[s]

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

2

Add the rice noodles to a bowl and cover them with boiled water

Add the turmeric, gently stir together and set aside – these are your turmeric rice noodles

Re-boil half a kettle

3

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium high heat

Once hot, add the sliced shallot and cook for 1-2 min or until slightly softened

Once slightly softened, add the chopped garlic, chopped ginger and half the chopped chilli (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

4

Crumble the Knorr vegetable stock cube[s] into the pan and add the Tamari soy sauce and 500ml [1L] boiled water

Bring to the boil over a high heat and once boiling, reduce the heat to low and cook for 7-8 min further – this is your broth

5

Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Drain the tofu

Once very hot, crumble the tofu into the pan and add the cornflour with a pinch of salt and pepper

Stir it all together and cook for 6-7 min, turning occasionally until golden and crisp

Tip: Different shapes and sizes are good for texture!

6

Meanwhile, cut the pak choi in half, separating the white bases and green tops

Cut the white bases into bite-sized pieces

Bash the roasted peanuts roughly with a rolling pin (keep them in the bag so you don't lose any!)

7

Add all the pak choi to the brothroughly tear in the coriander and mint leaves and discard the stems

Increase the heat to a medium and cook, covered for 1-2 min further

Meanwhile, add the toasted sesame seeds and half the crushed roasted peanuts to the tofu and give everything a good mix up

Cook for 1 min further

8

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Drain the turmeric rice noodles

Serve the turmeric rice noodles in bowls and pour over the broth and pak choi

Top with the scrambled tofu

Garnish with the remaining crushed peanuts and chopped red chilli (not a fan of spice? Just add a little!)

Enjoy!

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