Tofu Chow Mein-Style Noodles
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Tofu Chow Mein-Style Noodles

Tofu Chow Mein-Style Noodles

with Stir-Fried Veggies and Peanuts

Savoury with a touch of sweetness, this tofu dish combines tender-crisp veggies with irresistibly slurp-able noodles! A final sprinkle of crunchy peanuts gives this dinner 10s across the board!

Tags:
Veggie
Allergens:
Soy
Wheat
Sulphites
Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

200 g

Chow Mein Noodles

(Contains Wheat)

1 unit(s)

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

1 unit(s)

Carrot

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

¼ tsp

Sugar*

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Oil*

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Nutrition Values

Calories790 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate108 g
Sugar33 g
Dietary Fiber6 g
Protein32 g
Cholesterol5 mg
Sodium2180 mg
Trans Fat0 g
Potassium600 mg
Calcium650 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Large Pot
Measuring Spoons
Measuring Cups
Strainer

Instructions

Prep
1
  • Peel, then cut carrot into 1/4-inch half-moons.
  • Cut bok choy into 1-inch pieces.
  • Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. 
  • Sprinkle half the Moo Shu Spice Blend over tofu, then season with salt and pepper.
Toast peanuts
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!)
  • Transfer to a plate.
Cook tofu
3
  • Add 1 tbsp (2 tbsp) oil, then tofu to the same pan. Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min. 
  • Transfer tofu to a plate.
  • Meanwhile, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Stir-fry veggies and tofu
4
  • Reduce heat of the same pan to medium, then add carrots. Cook, stirring often, 1-2 min.
  • Add bok choy. Cook, stirring often, until veggies are tender-crisp, 1-2 min.
  • Add tofu, vegetarian oyster sauce, honey-garlic sauce, 1/4 tsp (1/2 tsp) sugar, 2 tbsp (4 tbsp) water and remaining Moo Shu Spice Blend. Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat.
Cook noodles
5
  • Meanwhile, add noodles to the boiling water. Cook uncovered, until tender, 1-2 min.
  • Drain noodles, then rinse under warm water.
  • Drain well, then return to the pot.
Finish and serve
6
  • Add half the peanuts and stir-fry mixture to the pot with noodles. Toss to combine.
  • Divide noodles between bowls.
  • Sprinkle remaining peanuts over top.
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