Meal Kit
Tofu Drunken Noodles
with bok choy
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Tree Nuts (Cashews), Wheat, Sesame, Soy
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Vegetarian
Chef
Nigel Palmer
Blurred vision, can't walk straight, slurring its words… yup, this tofu has had too much of the sauce. Better put in the tank to cool it out. Better yet, fry it until crispy, then season it with a spice blend of garlic and ginger. Toss it with lo mein (it can't walk straight anyway!) and fresh vegetables such as bok choy and red bell pepper. And just when it's sober enough to drive, let's sauce this tofu again with a stir-fry sauce and some spicy Sriracha. Sounds good? Sounds delicious.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 1 Red Bell Pepper
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5 oz. Lo Mein Noodles
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4 fl. oz. Brown Stir Fry Sauce
- 1 Head of Baby Bok Choy
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2 oz. Cashews
- 2 Green Onions
- 3 Tbsp. Cornstarch
- 2 tsp. Sriracha
- 2 tsp. Asian Garlic, Ginger and Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2qW2dRPR
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Calories800
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Carbohydrates88g
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Net Carbs79g
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Fat38g
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Protein29g
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Sodium1920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Colander
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Noodles
Once water is boiling, add noodles and cook until al dente, 4-6 minutes.
Drain noodles in a colander and set aside.While noodles cook, prepare ingredients. -
2 Prepare the Ingredients
Line a plate with paper towel. Cut tofu into 1/2" chunks and place on towel-lined plate. Top with more towels and press gently, absorbing as much liquid as possible. Place in a mixing bowl and toss with cornstarch.
Stem, seed, remove ribs, and slice red bell pepper into 1/4" strips.Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly on an angle.Remove leaves and stems of bok choy. Discard any discolored leaves, then thoroughly rinse. Remove green leaves and halve white stems. -
3 Cook the Tofu
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add tofu to hot pan. Stir occasionally until crispy and golden brown, 8-10 minutes.Sprinkle with seasoning blend and remove from burner. Remove tofu to a plate.Wipe pan clean and reserve. -
4 Cook the Vegetables
Return pan used to cook tofu to medium-high heat and add 1 Tbsp. olive oil. Add bok choy stems and red bell pepper and stir often until lightly browned, 3-4 minutes.
Add bok choy leaves and white portions of green onions and stir often until wilted, 2 minutes.Add stir-fry sauce, Sriracha (to taste), cashews, tofu, noodles, and 1/4 tsp. salt and stir until warmed through.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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