with Sesame Seeds, Carrots and Snow Peas
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • 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) • Carrot • Spinach • Snow peas • 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) • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Sesame oil • Black sesame seeds • Garlic.
Allergens
Tags
Tofu
1 unit(s)
Linguine
170 g
Carrot, julienned
56 g
Baby Spinach
56 g
Snow Peas
56 g
Garlic, cloves
2 unit(s)
Vegetarian Oyster Sauce
0.25 cup
Sweet Chili Sauce
2 tbsp
Gochujang
2 tbsp
Sesame Oil
1 tbsp
Black Sesame Seeds
7 g
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- Peel, then mince or grate garlic.
- Trim, then halve snow peas.
- To a medium bowl, add oyster sauce, sweet chilli sauce, gochujang and sesame oil. Stir to combine. (NOTE: This is your sauce.)
- 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, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, carrots and snow peas. Season with salt and pepper. Cook for 2-4 min, stirring often, until tender-crisp.
- Transfer veggies to a plate.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Return the same pan to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu and garlic. Season with salt and pepper. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Add veggies and sauce mixture. Cook for 1-2 min, stirring often, until warmed through.
- Transfer tofu-veggie mixture to the pot with noodles, then add spinach. Stir for 1 min, until wilted. Season with salt and pepper. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Divide noodles between bowls.
- Sprinkle sesame seeds 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 and garlic. Season with salt and pepper. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
800
kcal
Calories
31
g
Fat
4.5
g
Saturated Fat
100
g
Carbohydrate
23
g
Sugar
8
g
Dietary Fiber
31
g
Protein
5
mg
Cholesterol
2270
mg
Sodium
0
g
Trans Fat
750
mg
Potassium
650
mg
Calcium
7
mg
Iron
with Plant-Based Protein Shreds and Snow Peas
with Plant-Based Protein Shred and Snow Peas
with Carrots and Snow Peas
with Plant-Based Protein Shred and Snow Peas
with Carrots and Snow Peas