Asian
Tofu and Cashew Chow Mein
Tofu and Cashew Chow Mein, from Tofu and Cashew Chow Mein.
Gather
Ingredients
- 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
Make it
Method
- 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.
Source & rights
Where this recipe comes from
Tofu and Cashew Chow Mein by Joel Maxuel, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
