Tahini-Hoisin Tofu Noodles
with Mixed Veggies and Peanuts
This Asian-inspired noodle dish gets its distinct flavour from tahini! That's right -- incorporating this nutty condiment gives the sauce a nutty aroma and a velvety mouthfeel.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
200 g
Chow Mein Noodles
(Contains Wheat)
2 tbsp
Tahini
(Contains Sesame)
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 unit
Sweet Bell Pepper
2 unit
Shanghai Bok Choy
2 unit
Green Onion
56 g
Peanuts, chopped
(Contains Peanuts)
2 tbsp
Ginger-Garlic Puree
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.Heat Guide for Step 2: 1 tsp (2 tsp) mild, 2 tsp (4 tsp) medium and 1 tbsp (2 tbsp) for spicy! Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Cook, breaking up tofu into smaller pieces, until no pink remains, 4-5 min.** Add ginger-garlic puree to the pan. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.Transfer to a plate.
Meanwhile, core, then cut pepper into 1/4-inch slices. Cut bok choy into 1-inch pieces. Cut green onions into 1/2-inch pieces.Whisk together tahini, soy sauce, hoisin sauce and 1 tbsp (2 tbsp) chili-garlic sauce in a medium bowl. (NOTE: Reference heat guide.)
Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Reserve 1/3 cup (2/3 cup) noodle water, then drain noodles in a colander. Rinse noodles under cool water until no longer hot.Set aside to drain.
Return the pan (from step 1) to medium-high.Add bok choy, 1/4 cup (1/3 cup) water and 1 tbsp (1 1/2 tbsp) oil to the pan. Season with salt and pepper.Cover and cook, stirring occasionally, until veggies are tender-crisp and water evaporates, 3-4 min.Add green onions and peppers. Cook, stirring often, until peppers are tender-crisp, 1-2 min.
While veggies cook, add reserved noodle water to the bowl with sauce, then whisk until smooth.Add sauce mixture and tofu to the pan with veggies. Cook, stirring constantly, until sauce comes to a simmer.Once simmering, add noodles. Cook, tossing constantly, until noodles are coated and sauce thickens, 1-2 min. Season with salt and pepper, to taste.
Divide tofu noodles between bowls. Sprinkle peanuts over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the pork, until crispy 6-7 min.
