Sesame-Peanut Tofu Chow Mein-Style Noodles
with Snap Peas
This tasty tofu chow mein-style dish checks all the boxes for the ultimate takeout fake-out meal! Crisp snap peas, sesame-spiked tofu and chewy chow mein noodles are all tossed in a savoury oyster-hoisin sauce!
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) • Sweet bell pepper • Sugar snap peas • 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) • Hoisin sauce (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) (soy, sesame, mustard) • Carrots • Peanuts • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sesame oil • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Sesame seeds.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Wheat, Egg, Gluten, Mustard, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Soy, Sesame)
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Wheat, Egg, Gluten, Milk, Sulphites, Fish, Crustaceans)
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
56 g
Carrot, julienned
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Egg, Gluten, Mustard, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Soy, Sesame)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Egg, Gluten, Mustard, Milk, Sulphites, Tree nuts, Soy, Peanuts)
56 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Mustard, Milk, Sulphites, Tree nuts, Soy, Sesame)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 tsp
Sriracha
(May contain traces of: Wheat, Egg, Gluten, Mustard, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Soy, Sesame)
Not included in your delivery
0.13 tsp
Salt*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, half the sesame oil, then tofu, peanuts and sesame seeds. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Season with salt and pepper, to taste.
- Transfer tofu to a large bowl, then cover to keep warm.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Trim snap peas.
- Heat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas, carrots and peppers. Season with salt and pepper.
- Cook, stirring often, until tender, 4-5 min.
- Add hoisin sauce, garlic puree, vegetarian oyster sauce, half the sriracha and 2 tbsp (4 tbsp) water to the pan with veggies.
- Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Remove the pan from heat, then season with salt and pepper, to taste.
- Meanwhile, add noodles to the boiling water. Cook, stirring occasionally, until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add remaining sesame oil, then gently toss to coat.
- Using a pair of scissors or kitchen shears, make a few cuts in the pot to cut up noodles. Set aside.
- Divide noodles, veggies and any remaining sauce from the pan between plates.
- Top with sesame-peanut tofu.
- Drizzle remaining sriracha over top, if desired.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When pan is hot, add 1 tbsp (2 tbsp) oil, half the sesame oil, then tofu, peanuts and sesame seeds. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
