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Chinese Style Tofu + Peas with Noodles

Active Time: 20 minutes
Total Time: 20 minutes
  • Dairy Free
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

Easy. Tasty. Colorful. Fast. The sauce is made with pantry items so you’re always 15 minutes away from this meal. Use up what you have in your fridge drawers to customize with additional vegetables. I also love this meal for lunch, it feels filling and interesting but doesn’t weigh you down. It’s great hot or served cold.

Ingredients

  • 1 pound Chow Mein Noodles (or Udon or Ramen or other Chinese noodles)
  • 3 cups Sugar Snap Peas
  • 1 Tablespoon Vegetable Oil (divided)
  • 2 Tablespoons Sesame Oil (divided)
  • 1 package Firm Tofu (extra firm)
  • Fresh Ginger (1 inch piece)
  • 14 cup Hoisin Sauce
  • 14 cup Soy Sauce
  • 2 Carrots
  • 2 Green Onions
  • 1 teaspoon White Sesame Seeds

Cooking Instructions

  • 1. BRING A PASTA POT OF WATER TO A BOIL

    Boil the noodles according to package directions and drain when ready. Run under cold water.

  • 2. PEAS

    De-string the peas if needed. Heat a large sauté pan over high heat. Add ½ of the vegetable oil and when hot, add the peas. Stir fry for about 3 minutes or until they’re bright green and browned in places. Remove the peas to a bowl.

  • 3. TOFU + GINGER

    Return the pan to medium-high heat. Add the remaining vegetable oil and roughly ½ of the sesame oil to the pot. Crumble in the tofu and cook while breaking it up with a wooden spoon.

    Peel and mince the ginger. Add it in. Let the tofu sizzle and get crispy on one side before moving it around. Flip and let the other side start to cook.

  • 4. SAUCE

    Once the tofu is browned on 2 sides, add the hoisin sauce and soy sauce. Bring to a simmer. Let it reduce a little bit and thicken.

  • 5. CARROT + GREEN ONION

    Meanwhile, use the large holes on a box grater to grate the carrot. Very thinly slice the green onion on a dramatic angle.

  • 6. SERVING

    Plate individually or make one large bowl. Add the noodles in a little nest, top with tofu and all of the sauce. Pile on the carrots and sliced green onion. Finish with the remaining sesame oil and sesame seeds.

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Substitutions

  • GLUTEN FREE:
    use rice or rice noodles. Or try zucchini noodles. Be sure to use tamari and check your hoisin sauce for gluten
  • PESCATARIAN:
    use shrimp or flaky white fish. Leftover salmon on top would be great too
  • TOFU:
    tempeh or veggie sausage - or scrambled eggs
  • HOISIN SAUCE:
    use oyster sauce or some kind of stir fry sauce
  • SNAP PEAS:
    snow peas, green beans, broccoli, edamame or even brussels sprouts will taste great

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Deconstruct everything and serve in separate components
  • Try snap peas cooked or raw, serve with dip if they prefer it
  • If they won’t try the tofu, serve it without. Consider adding an egg if you’re worried about protein

For Toddlers

  • Omit sesame seeds
  • Serve noodles chopped into 1 inch sections so they aren’t a choking hazard

For Choosy Eaters

  • Butter the noodles or add soy sauce to taste
  • Serve snap peas on the side or use a green vegetable they will eat a few bites of
  • Remove some tofu before adding all of the sauce if they prefer it plain

Prep Ahead & Use It Up

  1. Cook the noodles and drain. Store separately. To reheat, run until very hot water until they’re warm and separate
  2. Cook the tofu and sauce fully
  3. Or you can cook the whole dish and toss it all together, just leave the carrots off and add them fresh and cold before serving
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