Tofu and Cashew Chow Mein
Home cooking
Drain the noodles well and get the sauce ready before starting the pan. Add the cashews near serving time if you want them to keep their crunch.
- Servings (recipe yield)
- 3 servings
- Prep time
- 15 min
- Cook time
- 10 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
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
Instructions
- 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 and 2 Tbsp 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 4 minutes.
- Add the garlic and ginger and stir-fry for a minute.
- Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license