Tofu and Veggie Chow Mein-Style Noodles
with Veggie Medley- Soy
- Wheat
- Sulphites
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Mustard
- Milk
- Sulphites
- Fish
- Crustaceans
- Tree nuts
- Soy
- Sesame
- Peanuts
Bust out your chopsticks for this deliciously sweet, spicy and umami tofu chow mein dish! Stir-fried peppers and cabbage get a fragrant boost from a Moo Shu Spices Blend ginger and fresh green onions, but it's the soy-sweet chili sauce that will really make your taste buds sing! 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 • 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) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Green onion • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
200 g
Chow Mein Noodles
(Contains: Wheat May be present: Egg, Gluten)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
4 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
1 tbsp
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame)
2 tbsp
Sweet Chili Sauce
(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- While water comes to a boil, thinly slice green onion.
- Core, then cut pepper into 1/4-inch slices.
- Pat tofu dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over, then cut into 1/4-inch strips.
- Season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil, then tofu and half the Moo Shu Spice Blend. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl, using 1 tbsp oil and a quarter of Moo Shu Spice Blend per batch.) Pan-fry for 2-3 min per side, until golden.
- Transfer tofu to a plate.
- Add noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Using a colander, drain noodles, then rinse under cold water, tossing to separate, until noodles are cool.
- Using a pair of kitchen shears or scissors, make a few cuts in the colander to cut up noodles. Set aside to drain.
- While noodles cook, combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 2 tbsp (1/4 cup) water in a medium bowl.
- Heat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until softened slightly, 1-2 min.
- Add coleslaw cabbage mix and remaining Moo Shu Spice Blend. Cook, stirring often, until veggies are tender-crisp, 1-2 min.
- Add stir-fry sauce to the pan, then bring to a simmer.
- Add noodles and tofu. Cook, tossing often, until noodles are warmed through and coated in sauce, 2-3 min. Season with pepper, to taste.
- Divide noodles between bowls.
- Sprinkle green onions over top.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over, then cut into 1/4-inch strips. Season tofu the same way the recipe instructs you to season the pork chops.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then tofu and half the Moo Shu Spice Blend. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl, using 1 tbsp oil and a quarter of Moo Shu Spice Blend per batch.) Pan-fry for 2-3 min per side until golden. Follow the rest of the recipe as written.
