Chinese Style Tofu + Peas with Noodles
- Dairy Free
Why we love it:
- 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)
- 1⁄4 cup Hoisin Sauce
- 1⁄4 cup Soy Sauce
- 2 Carrots
- 2 Green Onions
- 1 teaspoon White Sesame Seeds
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.
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.
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.
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.