Sweet and Savoury Tofu Noodles
with Coleslaw Cabbage Mix- Soy
- Wheat
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Mustard
- Milk
- Sulphites
- Fish
- Crustaceans
- Tree nuts
- Soy
- Sesame
Get ready for oodles of noodles the whole family will enjoy! Tofu is cooked in a sweet and savoury sauce along with coleslaw cabbage mix, sweet bell peppers and chow mein noodles. It all makes for a quick, easy and satisfying dinner. 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) • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • 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) • Green onion • Garlic.
Ingredients
1 unit
Tofu
(Contains: Soy May contain traces of: Wheat)
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
170 g
Coleslaw Cabbage Mix
1 unit
Sweet Bell Pepper
1 unit
Green Onion
2 unit
Garlic, cloves
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
Ginger Sauce
(Contains: Soy, Wheat May contain traces of: Egg, Gluten, Mustard, Milk, Sulphites, Fish, Crustaceans, Sesame)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu, half the garlic and 1 tbsp (2 tbsp) oyster sauce.
- Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Remove from heat. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and remaining garlic.
- Cook, stirring often, until peppers are tender-crisp, 3-4 min.
- Meanwhile, add chow mein noodles to the boiling water. Cook uncovered, until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of kitchen scissors, make a few cuts to chop up noodles.
- Set aside.
- To a small bowl, add ginger sauce, remaining oyster sauce and 1/2 cup (1 cup) water. Season with pepper, then whisk to combine.
- Add coleslaw cabbage mix and prepared sauce to the pan with peppers, then bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly and cabbage mix is tender-crisp, 1-2 min.
- Remove from heat.
- To the pot with the noodles, add veggies, sauce and tofu. Season with salt and pepper, then toss to combine.
- Divide noodles and any sauce from the pot between bowls.
- Sprinkle green onions over top.
If you've opted to get tofu, while the pan heats, 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, half the garlic and 1 tbsp (2 tbsp) oyster sauce. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
