Protein Boost | Fragrant Vegan Tofu & Lemongrass-Cashew Noodles
with Mushrooms & Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
870 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. The nose knows, so just follow the fragrance to the table. The signature scent of this quick vegan creation includes notes of minced lemongrass along with sesame-based spices, fresh lime and cashew butter. To meet the 10-minute mark, fresh chow mein noodles keep things moving quickly. Just a quick boil, and they’re tangled up with tofu, mushrooms, baby bok choy and crunchy celery for an uplifting plant-based meal with a perfume all its own.
We will send you:
- 225g Baby bok choy
- 15ml Minced garlic
- 1 Celery stalk
- 1 Lime
- 225g Sliced mushrooms
- 15g Minced lemongrass
- 15g Cashew butter
- 225g Fresh noodles
- 45ml Sweet soy sauce
- 1 Block of tofu (non-GMO)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
4 g
Sodium
1460 mg
Total Carb
108 g
Sugars
28 g
Protein
47 g
Fibre
7 g
Preparation
Start the vegetables
Bring a medium pot of salted water to a boil. In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add the mushrooms, garlic and lemongrass. Sauté, 3 to 4 min., until nicely browned; season with ⅔ of the spices and S&P.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 2 to 4 min., until al dente. Drain and rinse. Toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, thinly slice the celery crosswise on an angle. Remove the root ends of the bok choy; roughly chop. Juice the lime. In a small bowl, make the sauce by combining the cashew butter, soy sauce, lime juice (start with ½) and remaining spices.
Finish the vegetables
Pat the tofu dry with paper towel; cut into medium cubes. To the pan of mushrooms, add the celery and tofu. Sauté, 1 to 2 min., until slightly softened. Add the bok choy and sauté, 1 to 2 min., until tender.
Combine the noodles
To the pan of vegetables and tofu, add the noodles, sauce and 4 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until combined.
Plate your dish
Divide the noodles between your bowls. Bon appétit!
