with Tofu
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Shanghai bok choy • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Carrot • Vegetarian oyster sauce (soy) (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) • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Black sesame seeds • Garlic.
Allergens
Tags
Tofu
1 unit(s)
Coleslaw Cabbage Mix
170 g
Chow Mein Noodles
200 g
Shanghai Bok Choy
2 unit(s)
Garlic, cloves
2 unit(s)
Carrot
1 unit(s)
Hoisin Sauce
4 tbsp
Vegetarian Oyster Sauce
0.25 cup
Peanut Butter
2 unit(s)
Soy Sauce
1 tbsp
Black Sesame Seeds
7 g
Pepper*
0.063 tsp
Oil*
2 tsp
Butter*
1 tbsp
Salt*
0.063 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Peel, then halve carrot lenthwise. Cut into 1/8-inch half-moons.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Peel, then mince or grate garlic.
- To a medium bowl, add peanut butter and 1/2 cup (3/4 cup) warm water. Whisk until smooth.
- Add soy sauce, vegetarian oyster sauce and hoisin sauce. Whisk to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec, until melted.
- Add carrots, bok choy and coleslaw mix. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender-crisp. Transfer to a plate.
- Meanwhile, add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then toss gently to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Return the same pan to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Add garlic and 2 tbsp (4 tbsp) water. Cook for 30 sec, stirring often, until fragrant.
- Add veggies and sauce mixture. Stir to combine.
- Add noodles to the pan with tofu and veggies. Stir to coat.
- Divide noodles between bowls.
- Sprinkle sesame seeds over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Return the same pan to medium-high. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
860
kcal
Calories
33
g
Fat
8
g
Saturated Fat
105
g
Carbohydrate
28
g
Sugar
9
g
Dietary Fiber
35
g
Protein
20
mg
Cholesterol
2610
mg
Sodium
0.4
g
Trans Fat
1150
mg
Potassium
800
mg
Calcium
9
mg
Iron
