Tofu and Broccoli Chow Mein
with Toasted Cashews- Soy
- Wheat
- Cashews
- Sulphites
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Soy
- Sulphites
- Milk
- Mustard
- Peanuts
- Sesame
- Crustaceans
- Fish
- Tree nuts
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Broccoli • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Yellow onion • 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) • Honey garlic sauce (soy) (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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Cashews • 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) • Green onion.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
200 g
Chow Mein Noodles
(Contains: May contain traces of allergens, Egg, Gluten, Wheat)
227 g
Broccoli
1 unit(s)
Yellow Onion
1 unit(s)
Green Onion
28 g
Cashews, chopped
(Contains: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Cashews)
4 tbsp
Honey-Garlic Sauce
(Contains: May contain traces of allergens, Soy, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
¼ cup
Vegetarian Oyster Sauce
(Contains: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame, May contain traces of allergens, Soy)
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
1 tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Wheat, Sulphites, Soy)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, cut any larger broccoli florets into bite-sized pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Thinly slice green onions.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat. Transfer to a plate.
- To the boiling water, add broccoli. Cook for 1-3 min, until bright green.
- Using a slotted spoon, transfer broccoli to a plate. Set aside.
- Bring water back up to a boil (to be used in step 5).
- Meanwhile, in a medium bowl, combine soy sauce, oyster sauce, honey-garlic sauce and 1/4 cup (1/3 cup) water. Set aside.
- Reduce heat of the same pan (from step 2) to medium.
- Add 1 tbsp (2 tbsp) oil, then tofu, onions and ginger-garlic puree. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- To the pan, add sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with pepper.
- To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the pot and set aside.
- To the pot with noodles, add broccoli and saucy tofu mixture. Season with salt and pepper, then toss to coat.
- Divide noodles between plates.
- Sprinkle cashews and green onions over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces.
To the same pan (from step 2) add 1 tbsp (2 tbsp) oil, then tofu, onions and ginger-garlic puree. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat. Follow the rest of the recipe as written.
