TOFU CHOW MEIN
This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! - Autumn SinClaire, Gold Beach, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with 1 tablespoon oil; spread onto a baking sheet and let stand about 1 hour., Meanwhile, cut tofu into 1/2-in. cubes and blot dry. Wrap in a clean kitchen towel; place on a plate and refrigerate until ready to cook., In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta, spreading evenly; cook until bottom is lightly browned, about 5 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper and tofu until mushrooms are tender, 3-4 minutes. Add pasta and soy sauce; toss and heat through. Sprinkle with green onions.
Nutrition Facts : Calories 417 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
TOFU & CASHEW CHOW MEIN
Provided by medasian1
Time 29m
Yield 2
Number Of Ingredients 14
Steps:
- Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside. Mix together the soy sauce, oyster sauce, sesame oil, sugar and water in a bowl. Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes Add the tofu and stir-fry for 2 minutes. Add the cabbage and stir-fry a further 2 minutes. Add the garlic and ginger and stir-fry for a minute. Stir through the noodles then add the sauce mixture and cashews and mix until thoroughly combined and heated through. Variation: Flaked almonds can replace the cashews.
Nutrition Facts :
CHOW MEIN
Delicious chow mein ready in just 20 minutes, easy to put together, a classic Chinese dish of stir-fried noodles with shredded vegetables and toasted tofu in a sticky fragrant sauce made from hoisin sauce and soy sauce.
Provided by pbdad
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Begin by preparing the noodles by placing them into boiling water for 5 mins. Then drain and refresh with cold water and drain and put to one side.
- Drain the tofu and pat dry. Chop the tofu into dice sized pieces and place in a bowl with the soy sauce, mix and let the tofu marinate while to prep the rest of the dish. stir occasionally during the prepping.
- Shred all the other vegetables - the onion, cabbage, red pepper, carrots, and broccoli.
- Slice the field mushrooms, finely chop the spring onions. Finally, mince the ginger and red chilli pepper. Now the prepping is done we can cook.
- Heat the wok and add a little oil. I usually add the hardier vegetables first, i.e. onions, cashew nuts, cabbage, carrot and lastly the broccoli and mushrooms. Stir fry the vegetables for several mins stirring and mixing it before it can burn and stick. If you find it drying out and burning, stir in a splash of water.
- Add the spring onions, ginger, chilli and garlic to the wok and stir in.
- Cook tofu, by placing it in a separate frying pan and charring the sides of the tofu cubes - once charred all over add to the stir fry and mix in.
- While the vegetables are frying, make the sauce. Start by combining the cornflower, soy sauce, hoisin sauce, sweet chilli sauce and mirin rice wine and some cold water in a pan, heat over a gentle heat stirring all the time as the heat will thicken the sauce and stirring will stop it becoming lumpy. Keep stirring the vegetables.
- Pour the sauce over the chow mein and stir in
- Add the chopped coriander and sesame seeds and a final stir and take to the table to serve.
Nutrition Facts : Calories 269 kcal, Carbohydrate 51 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 29 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.
Provided by Yewande Komolafe
Categories weeknight, one pot, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
- In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
- Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
- Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
- Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
CASHEW CHICKEN CHOW MEIN (EASY)
This is one of my very favorite dishes. The crisp vegetables and cashews with the chicken and sauce is just superb. It's an easy recipe to do and very rewarding. There's 1 hour of marinating time.
Provided by MizzNezz
Categories Sauces
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken in thin strips, place in shallow dish.
- Combine teriyaki sauce, ginger and garlic.
- Pour over chicken.
- Cover and chill 1 hour.
- Drain chicken, discard marinade.
- Stir fry celery,and onions in 1 TBS oil in large skillet 3 minutes.
- Remove from skillet and set aside.
- Stir fry chicken in remaining oil 4 minutes.
- Remove from skillet and set aside.
- Mix broth,cornstarch and soy sauce.
- Pour into skillet and cook and stir until thickened.
- Add vegetables, chicken and cashews, stir until heated thru.
- Serve over chow mein noodles.
CASHEW CHOW MEIN
This delicious recipe comes from my friend, Abigail Kirby. She made it for an International Dinner Fundraiser and it was a huge hit! She doesn't remember where she found the recipe and I couldn't find it online. My family loved this and I'm planning on cooking it soon!
Provided by Enjolinfam
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Stir fry in a pan ingredients 1-7 then set aside.
- Bring to a boil all of the sauce ingredients until thick.
- Pour sauce over the veggies, then add the noodles and toasted cashews.
- Serve by itself or with rice.
Nutrition Facts : Calories 474, Fat 19.4, SaturatedFat 3.2, Cholesterol 0.1, Sodium 607, Carbohydrate 66.7, Fiber 2.1, Sugar 2.4, Protein 14.8
CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
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