Saucy Peanut Tofu Noodles
with Linguine and Veggies- Soy
- Wheat
- Peanuts
- Sulphites
- Milk
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Crustaceans
- Fish
- Peanuts
- Triticale
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Shanghai bok choy • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Red onion • Ginger sauce (soy, wheat) (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) • 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) • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Peanuts • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
170 g
Linguine
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Shanghai Bok Choy
½ unit(s)
Red Onion
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May contain traces of: Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Crustaceans, Fish)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Wheat, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Crustaceans, Fish)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Milk, Mustard, Tree nuts, Sesame, Peanuts)
4 g
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Peanuts, Triticale)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Core, then cut pepper into 1/4-inch slices.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)
- Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer peanuts to a plate.
- To a medium bowl, add peanut butter and 1/4 cup (1/2 cup) warm water. Whisk until smooth.
- Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine. Set aside.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- Meanwhile, reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl for 30 sec, until melted.
- Add onions, peppers, bok choy and 1 tbsp (2 tbsp) water. Season with pepper and half the garlic salt, then stir to combine.
- Cover and cook for 3-4 min, stirring occasionally, until tender-crisp.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with remaining garlic salt, remaining beef stock powder and pepper.
- Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Add sauce mixture. Bring to a simmer.
- Cook for 1 min, stirring often, until sauce is warmed through and fragrant.
- To the pot with linguine, add tofu mixture and veggies. Season with salt and pepper, then toss to combine.
- Cook for 1-2 min, stirring occasionally, until linguine and veggies are warmed through. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.)
- Divide linguine and any remaining sauce between bowls.
- Sprinkle peanuts 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. Season with remaining garlic salt, remaining beef stock powder and pepper. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
