with Stir-Fried Veggies
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Bok choy • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Carrots • 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) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Honey • Limes • 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) • Garlic • Green onion.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Chow Mein Noodles
200 g
Shanghai Bok Choy
2 unit(s)
Carrot
1 unit(s)
Peanut Butter
2 unit(s)
Soy Sauce
1 tbsp
Vegetarian Oyster Sauce
0.25 cup
Honey
2 unit(s)
Lime
0.5 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
2 unit(s)
Oil
2.66 tbsp
Salt
0.125 tsp
Pepper
0.06 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, cut bok choy into 1-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Thinly slice green onions.
- Peel, then cut carrot into 1/4-inch half-moons.
- Juice half the lime, then cut any remaining lime into wedges.
- Peel, then mince or grate garlic.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
- In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning occasionally, until crispy and golden all over.
- Transfer tofu to a plate. Cover to keep warm.
- Reheat the pan over medium.
- Add carrots and 1/4 cup (1/3 cup) water. Cook for 2-4 min, stirring often, until water is absorbed.
- Add 1 tbsp (2 tbsp) oil, then garlic and bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp.
- Transfer veggies to the plate with tofu.
- Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) noodle water. Strain and rinse noodles with warm water.
- Return noodles to the pot. Add 2 tsp (4 tsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
- To a large bowl, add peanut butter, reserved noodle water and honey. Whisk until smooth.
- Add vegetarian oyster sauce, soy sauce and lime juice.
- Add veggies, tofu and sauce to the pot with noodles, then toss to combine.
- Divide satay tofu noodles between bowls.
- Drizzle over any remaining sauce from the bowl.
- Sprinkle green onions over top.
- Squeeze over a lime wedge, if you like.
860
kcal
Calories
39
g
Fat
6
g
Saturated Fat
97
g
Carbohydrate
28
g
Sugar
7
g
Dietary Fiber
33
g
Protein
5
mg
Cholesterol
2410
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
750
mg
Calcium
8.5
mg
Iron
