Caramelized Honey-Garlic Tofu Noodles
with Snow Peas and Sesame Seeds
This dish's sweet and savoury sauce gives crumbled tofu, crisp snow peas and julienned carrots the takeout treatment! Plus, chow mein noodles — traditional Asian egg noodles — are the perfect pairing, for their ability to soak up every last bit of flavour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 piece
Tofu
(Contains Soy)
56 g
Carrot, julienned
113 g
Snow Peas, trimmed
8 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
200 g
Chow Mein Noodles
(Contains Wheat)
2 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 piece
Green Onion
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add chow mein noodles to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.
- Reserve 1/4 cup (1/2 cup) noodle water, Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Meanwhile, trim, then diagonally halve snow peas.
- Thinly slice green onion.
- Heat a large non-stick pan over medium-high heat.
- Combine honey-garlic sauce, soy sauce, ginger-garlic puree and 1 tbsp (2 tbsp) chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)
- When the pan is hot, add sesame seeds to the dry pan.
- Toast, stirring often, until lightly golden, 1-2 min. (TIP: Keep your eye on sesame seeds so they don't burn!)
- Meanwhile, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Add 1/2 tbsp (1 tbsp) oil to the pan with sesame seeds, then tofu.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add 3 tbsp (6 tbsp) of sauce mixture, then season with salt and pepper.
- Cook, stirring often, until tofu starts to caramelize, 2-3 min.
- Transfer to a plate.
- Add 1 tbsp (2 tbsp) oil, then snow peas and carrots to the same pan.
- Cook, stirring occasionally, until veggies slightly soften, 2-3 min. Season with salt and pepper.
- Increase heat to high.
- Add tofu, noodles and remaining sauce mixture to the pan.
- Cook, tossing occasionally, until noodles are coated and veggies are tender-crisp, 1-2 min. (TIP: Add reserved noodle water, 1 tbsp at a time, if noodles get too dry.)
- Season with salt and pepper.
- Divide noodles between bowls.
- Sprinkle green onions over top.
If you've opted to get tofu, while the sesame seeds toast, 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 turkey, until golden-brown all over, 6-7 min.