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Tofu and Cashew Chow Mein

A dish with precooked thick wheat noodles and soy sauce at the center. On the table in about 10 minutes.

Serves 3 · 10 min · Tofu

contains glutencontains nutscontains shellfish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 10 oz Precooked Thick Wheat Noodles
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 2 tsp Sesame Oil
  • 2 Tbsp Peanut Oil or other suitable frying oil
  • 6 oz Firm Tofu, cut into cubes
  • 1 Carrot, julienned
  • 2 cups Small Broccoli Florets
  • 2 cloves Garlic, minced
  • 2 tsp Ginger, finely grated
  • 1/2 cup Roasted Cashews

Steps

  1. Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside.
  2. Mix together the soy sauce, oyster sauce, sesame oil and 2 Tbsp water in a bowl.
  3. Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes.
  4. Add the tofu and stir-fry for 4 minutes.
  5. Add the garlic and ginger and stir-fry for a minute.
  6. Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through.

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Nutrition (estimated, per serving)
Calories351
Protein15.7 g
Fat27.8 g
Carbs14.6 g
Fiber2.9 g
Sodium1505 mg

Source

based.cooking (community recipes, public domain) — unlicense