Tofu Noodles in Sweet-Savoury Sauce
with Coleslaw Cabbage Mix- Soy
- Wheat
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Mustard
- Milk
- Sulphites
- Fish
- Crustaceans
- Tree nuts
- Soy
- Sesame
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Sweet bell pepper • Vegetarian oyster sauce (soy) (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) • 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) • Garlic • Green onion.
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)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
2 unit(s)
Garlic, cloves
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- 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 hot, add 1/2 tbsp (1 tbsp) oil, then peppers and remaining garlic.
- Cook for 3-4 min, stirring often, until peppers are tender-crisp.
- Meanwhile, to the boiling water, add chow mein noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the 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.
- To the pan with peppers, add coleslaw cabbage mix and prepared sauce, then bring to a simmer. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly and cabbage is tender-crisp.
- Remove from heat.
- To the pot with 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 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.
