Chili-Garlic Tofu Noodles
with Peppers and Celery- Soy
- Wheat
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Mustard
- Milk
- Sulphites
- Fish
- Crustaceans
- Tree nuts
- Soy
- Sesame
- Peanuts
Tofu and sambal-style sauce make a playful pair in this spicy noodle dish. Savoury vegetarian oyster sauce adds a Southeast Asian twist, while crowd-pleasing crispy shallots add a tasty crunch. These noodles will disappear in no time. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • 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) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Ginger • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Celery • Garlic • Green onion.
Ingredients
1 unit
Tofu
(Contains: Soy May contain traces of: Wheat)
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
1 unit
Sweet Bell Pepper
3 unit
Celery
2 unit
Green Onion
3 unit
Garlic, cloves
30 g
Ginger
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Wheat, Egg, Gluten, Mustard, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Soy, Sesame)
2 tbsp
Chili-Garlic Sauce
(May contain traces of: Wheat, Egg, Gluten, Mustard, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Soy, Sesame)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Gluten, Mustard, Milk, Sulphites, Tree nuts, Sesame, Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
Not included in your delivery
1.5 tbsp
Oil*
2 tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Thinly slice celery crosswise.
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Add more ginger if you like it tangy!)
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook for 1-2 min, stirring occasionally, until starting to soften.
- Add peppers. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Meanwhile, pat tofu dry with paper towels, then crumble into pea-sized pieces
- Reheat the same pan (from step 2) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Sprinkle 2 tsp (4 tsp) sugar over top. Cook for 2-3 min, stirring often, until tofu is dark golden.
- To the pan with tofu, add Gravy Spice Blend, garlic and ginger. Cook for 1 min, stirring often, until aromatics are fragrant and tofu is coated.
- Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer.
- Once simmering, cook for 1-3 min, stirring often, until sauce thickens slightly.
- Remove from heat, then add veggies. Season with pepper, to taste, then stir to combine.
- Meanwhile, add chow mein noodles to the boiling water. Cook for 1-2 min, uncovered until tender. Reserve 1/4 cup (1/2 cup) noodle cooking water.
- Drain noodles, then rinse under warm water. Return noodles to the same pot. Using a pair of scissors, cut up noodles in the pot.
- Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine.
- Cover to keep warm.
- To the pot with chow mein, add tofu, veggies, sauce and reserved noodle cooking water.
- Season with salt and pepper, then toss to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
- Divide chili-garlic tofu noodles and any remaining sauce in the pot between plates.
- Sprinkle with crispy shallots and remaining green onions.
- Drizzle remaining chili-garlic sauce over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is 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.
