Spicy Tofu and Peanut Dragon Noodles
with Peppers and Bok Choy
Fire it up! This dish is made for fans of big flavours. Peanut butter adds depth to these tofu dragon noodles, while bell pepper and bok choy add crunch! Spicy mayo is optional, but highly recommended for a spicy finishing drizzle!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Bok choy • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
170 g
Spaghetti
(Contains Wheat)
1 unit(s)
Shanghai Bok Choy
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
2 unit(s)
Peanut Butter
(Contains Peanuts)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 unit(s)
Garlic, cloves
2 tbsp
Spicy Mayo
(Contains Egg, Mustard May contain Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add spaghetti to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain noodles.
- Meanwhile, cut bok choy into 1-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Whisk together sweet chili sauce, peanut butter, soy sauce, chili-garlic sauce and reserved pasta water in a medium bowl.
- Heat a large non-stick pan over medium heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to a plate.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Reheat the same pan over medium. Add 1 tbsp (2 tbsp) oil, then tofu and garlic.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Season with salt and pepper.
- Meanwhile, combine spicy mayo and 1 tbsp (2 tbsp) water in a small bowl.
- Add peppers and bok choy to the pan with tofu. Cook, stirring often, until veggies are tender-crisp, 2-4 min.
- Add noodles and sauce. Cook, stirring often, until sauce thickens slightly and coats noodles, 2-4 min.
- Season with salt and pepper, to taste.
- Divide spicy tofu and peanut dragon noodles between bowls.
- Drizzle spicy mayo over top, to taste.
- Sprinkle with peanuts.
If you've opted to get tofu, reserve 1/2 cup (1 cup) pasta water.
Pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu and garlic. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Follow the rest of the recipe as written.