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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 10's across the board!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Carrots • Bok choy • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Peanuts • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
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)
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Gluten)
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, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
1 unit(s)
Carrot
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
28 g
Peanuts, chopped
(Contains Peanuts May contain Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
Not included in your delivery
¼ tsp
Sugar*
0.06 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- Add 1 tbsp oil to the same pan, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- 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.
- Reduce heat of the 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.
- 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.
- 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.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season the chicken.
Cook tofu, turning occasionally, until crispy and golden-brown all over, 6-7 min. Follow the rest of the recipe as written.