Vegetables and Tofu Pappardelle Stir-Fry

Informations supplémentaires

25 min. | 463 kcal | easy | Vegetarian, Even better the next day | 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 broccoli. Cook for another 3-4 minutes.

5. Assemble In a bowl, mix the 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)

30gCashews

2unitGreen Onion(s)

1unitGarlic Clove(s)

1unitGinger

10gBrown Sugar

60mlSauce Mix (soy sauce,hoisin sauce)

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

sodium 1425mg

59%

sugar 17g

trans 0g