Silky Peanut-Ginger Tofu Noodle Bowls
with Linguine and Veggies
Peanut butter lovers, rejoice! The nutty aroma and subtle creaminess of peanut butter boost this deeply delicious sauce. It's the perfect pairing for savoury tofu, slurpy noodles and crisp vegetables.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
170 g
Linguine
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Red Onion
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
2 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, separate bok choy leaves, then cut into 1-inch pieces.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
- While linguine cooks, heat a large non-stick pan over medium heat.
- When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)
- Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer peanuts to a plate.
- Add peanut butter and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk until smooth.
- Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine.
- Meanwhile, heat the same pan (from step 3) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
- Add onions, peppers, and bok choy. Season with half the garlic salt and pepper, then stir to combine.
- Cover and cook, stirring occasionally, until tender-crisp, 3-4 min.
- 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 the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with remaining garlic salt, remaining beef stock powder and pepper.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add sauce mixture and veggies. Bring to a simmer.
- Cook, stirring often, until sauce is warmed through and fragrant, 1 min.
- Add sauce, tofu and veggie mixture to pot of linguine. Season with salt and pepper, then toss to combine. (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 in the pot between plates.
- 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. Cook it in the same way the recipe instructs you to cook the beef and pork mix, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.
