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Vegetables and Tofu Pappardelle Stir-Fry

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Vegetables and Tofu Pappardelle Stir-Fry

with chinese broccoli, bell peper and cashews

Informations supplémentaires
25 min. | 463 kcal | easy | Vegetarian | Printable version
1. Cook the noodles Bring a pot of salted water to a boil. Add the pappardelle. Cook for 8-9 minutes. Before draining, save about 1 cup of cooking water. Drain and set aside.
2. Setup Chop the garlic, the ginger, the green onions and the cashews. Cut the bell pepper into strips. Cut the chinese broccoli into pieces. In a bowl, crumble the tofu using your hands.
3. Cook the tofu In a pan over medium-high heat, add a drizzle of vegetable oil. Add the tofu and cook for 5-6 minutes, until it is slighty golden and crispy.
4. Add the vegetables In the same pan, add the peppers and the chinese briocoli. Cook for another 3-4 minutes.
5. Assemble In a bowl, mix the soy sauce, the hoisin sauce, the garlic, the ginger and the brown sugar. Add the pappardelle and the sauce to the pan with the tofu and the vegetables. Add a little bit of the pasta cooking water. Mix well.
6. Plate your dish Serve the vegetables and tofu pappardelle. Garnish with the green onions and the cashews. Bon appétit!
300gTofu
140gEgg Pappardelle Pasta
150gChinese Broccoli (Gai Lan)
1unitPepper(s)
30mlCashews
2unitGreen Onion(s)
1unitGarlic Clove(s)
1unitGinger
30mlSoy Sauce
30mlHoisin Sauce
15mlBrown Sugar
What you need Pot, strainer, pan, bowls.
463 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 77g
26%
fat 7g
11%
cholesterol 0mg
fiber 5g
20%
protein 24g
saturated 1g
5%
sodium 1425mg
59%
sugar 17g
trans 0g