avec sauté de légumes
Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) (soya) • Bok choy • Nouilles chow mein (farine de blé, eau, carbonate de potassium, colorant alimentaire (jaune #5), sorbate de potassium) (blé) • Carottes • Sauce aux huîtres végétarienne (eau, sucres (sucre, mélasse de fantaisie), sel, amidon de maïs modifié, sauce soya (soya, maltodextrine, sel), protéine de soya hydrolysée, jus de champignon concentré, huile de soya, extrait de levure, arôme naturel (soya), gomme xanthane, acide phosphorique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Beurre d’arachides (arachides, sucre (sucre, sucre de canne, maltodextrine de maïs), huile de soja, huile végétale hydrogénée (huile de coton, huile de colza), huile de palme, sel, mono- et diglycérides) (arachide) • Miel • Limes • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Ail • Oignon vert.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Nouilles chow mein
200 g
Bok choy de Shanghai
2 unit(s)
Carotte
1 unit(s)
Beurre d'arachide
2 unit(s)
Sauce soja
1 tbsp
Sauce aux huîtres végétarienne
0.25 cup
Miel
2 unit(s)
Lime
0.5 unit(s)
Gousses d'ail
2 unit(s)
Oignon vert
2 unit(s)
Huile
2.66 tbsp
Sel
0.125 tsp
Poivre
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
avec sauce tomate crémeuse au parmesan
