Tofu And Cashew Chow Mein Recipes

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TOFU CHOW MEIN



Tofu Chow Mein image

This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! - Autumn SinClaire, Gold Beach, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

8 ounces uncooked whole wheat angel hair pasta
3 tablespoons sesame oil, divided
1 package (16 ounces) extra-firm tofu
2 cups sliced fresh mushrooms
1 medium sweet red pepper, julienned
1/4 cup reduced-sodium soy sauce
3 green onions, thinly sliced

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with 1 tablespoon oil; spread onto a baking sheet and let stand about 1 hour., Meanwhile, cut tofu into 1/2-in. cubes and blot dry. Wrap in a clean kitchen towel; place on a plate and refrigerate until ready to cook., In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta, spreading evenly; cook until bottom is lightly browned, about 5 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper and tofu until mushrooms are tender, 3-4 minutes. Add pasta and soy sauce; toss and heat through. Sprinkle with green onions.

Nutrition Facts : Calories 417 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS



Crispy Tofu With Cashews and Blistered Snap Peas image

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories     weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Steps:

  • Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
  • In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
  • Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
  • Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
  • Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

CASHEW CHICKEN CHOW MEIN (EASY)



Cashew Chicken Chow Mein (EASY) image

This is one of my very favorite dishes. The crisp vegetables and cashews with the chicken and sauce is just superb. It's an easy recipe to do and very rewarding. There's 1 hour of marinating time.

Provided by MizzNezz

Categories     Sauces

Time 25m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken breasts
1/2 cup teriyaki sauce
1 tablespoon grated fresh ginger
1 tablespoon fresh garlic
3 celery ribs, sliced
3 green onions, sliced
2 tablespoons vegetable oil, divided
1 1/4 cups chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
1 cup cashews
chow mein noodles

Steps:

  • Cut chicken in thin strips, place in shallow dish.
  • Combine teriyaki sauce, ginger and garlic.
  • Pour over chicken.
  • Cover and chill 1 hour.
  • Drain chicken, discard marinade.
  • Stir fry celery,and onions in 1 TBS oil in large skillet 3 minutes.
  • Remove from skillet and set aside.
  • Stir fry chicken in remaining oil 4 minutes.
  • Remove from skillet and set aside.
  • Mix broth,cornstarch and soy sauce.
  • Pour into skillet and cook and stir until thickened.
  • Add vegetables, chicken and cashews, stir until heated thru.
  • Serve over chow mein noodles.

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)



Quick Tofu and Cashew Sour Cream (Vegan) image

Sounds so yummy! This recipe is from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Update: I tried this today and was really pleased with the results! I used it with recipe #161324 by Tigerduck and I couldn't tell it wasn't real sour cream. Of course you can tell its not the real thing when eating it plain, but it's still nice. Best alternative when mixing it with other ingredients you would use sour cream with though. I'm sure I'll get the same terrific results when I use it in a black bean soup I plan to make tomorrow.

Provided by Enjolinfam

Categories     Soy/Tofu

Time 10m

Yield 2 cups, 10-15 serving(s)

Number Of Ingredients 6

1 (12 ounce) box morinu soft silken tofu (or 9 ounces regular tofu and 1/2 cup water)
1/2 cup raw cashew nuts
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon onion powder
2 tablespoons fresh chives, snipped (may use dried chives)

Steps:

  • Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
  • Add the chives. (Blend briefly or green sour cream will result).
  • Serve (thickens more if chilled).

CHOW MEIN



Chow mein image

Delicious chow mein ready in just 20 minutes, easy to put together, a classic Chinese dish of stir-fried noodles with shredded vegetables and toasted tofu in a sticky fragrant sauce made from hoisin sauce and soy sauce.

Provided by pbdad

Categories     Main Course

Time 20m

Number Of Ingredients 11

1 red bell pepper
1 white onion
2 clove garlic
1 red chilli
10 g ginger root (- thumb size)
200 g broccoli
200 g portobello mushrooms
1 carrot
200 g wholewheat noodles
30 g cashew nuts
3 spring onions

Steps:

  • Begin by preparing the noodles by placing them into boiling water for 5 mins. Then drain and refresh with cold water and drain and put to one side.
  • Drain the tofu and pat dry. Chop the tofu into dice sized pieces and place in a bowl with the soy sauce, mix and let the tofu marinate while to prep the rest of the dish. stir occasionally during the prepping.
  • Shred all the other vegetables - the onion, cabbage, red pepper, carrots, and broccoli.
  • Slice the field mushrooms, finely chop the spring onions. Finally, mince the ginger and red chilli pepper. Now the prepping is done we can cook.
  • Heat the wok and add a little oil. I usually add the hardier vegetables first, i.e. onions, cashew nuts, cabbage, carrot and lastly the broccoli and mushrooms. Stir fry the vegetables for several mins stirring and mixing it before it can burn and stick. If you find it drying out and burning, stir in a splash of water.
  • Add the spring onions, ginger, chilli and garlic to the wok and stir in.
  • Cook tofu, by placing it in a separate frying pan and charring the sides of the tofu cubes - once charred all over add to the stir fry and mix in.
  • While the vegetables are frying, make the sauce. Start by combining the cornflower, soy sauce, hoisin sauce, sweet chilli sauce and mirin rice wine and some cold water in a pan, heat over a gentle heat stirring all the time as the heat will thicken the sauce and stirring will stop it becoming lumpy. Keep stirring the vegetables.
  • Pour the sauce over the chow mein and stir in
  • Add the chopped coriander and sesame seeds and a final stir and take to the table to serve.

Nutrition Facts : Calories 269 kcal, Carbohydrate 51 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 29 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

TOFU AND CASHEW CHOW MEIN



TOFU AND CASHEW CHOW MEIN image

Categories     Pasta     Stir-Fry     Quick & Easy     Dinner     Healthy

Yield 2 servings

Number Of Ingredients 12

8.8 oz. udon wheat pasta cooked
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 tablespoons water
2 tablespoons canola or peanut oil
6 oz (180g) firm tofu-cut into cubes
1 carrot-julienned
2 cups small broccoli florets
2 cloves garlic-minced (crushed)
2 teaspoons finely grated ginger
½ cup roasted cashew nuts

Steps:

  • COOK pasta leave set in strainer. MIX together the soy sauce, oyster sauce, sesame oil and 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 then add the sauce mixture and cashews and mix until thoroughly combined and heated through.

CHOW MEIN



Chow Mein image

A delicious and satisfying dinner perfect to use as leftovers the next day for lunch.

Provided by Ree Drummond

Categories     Chinese,dinner,pasta

Time 15m

Yield 4 servings

Number Of Ingredients 9

8 oz thin lo mein noodles
1 Tbsp peanut oil
1 carrot, julienned
½ head napa cabbage, sliced thin
½ onion, sliced
¼ cup chicken broth
¼ cup low-sodium soy sauce
1 tsp sesame oil
Sliced green onions, for topping

Steps:

  • Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
  • Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

VEGETABLE LO MEIN WITH CRISPY TOFU



VEGETABLE LO MEIN WITH CRISPY TOFU image

This Vegetable Lo Mein with Tofu is super versatile, easy to throw together, and will be on the table in 30 minutes!

Provided by Julie | The Simple Veganista

Categories     Entree

Time 30m

Number Of Ingredients 16

8 oz. vegan ramen or linguini noodles
1 tablespoon sesame oil (or any neutral oil) or 1/4 cup veggie broth (for water saute)
1 tub (14oz) firm tofu, cubed 1/2 inch
1 teaspoon garlic powder
1 onion, sliced lengthwise
2 cloves garlic, minced
2 carrots, cut into matchsticks or thinly sliced diagonally
1 large red bell pepper, julienned
3 - 4 tablespoons tamari, coconut aminos, or soy sauce
1 tablespoon pure maple syrup or mirin
1 tablespoon rice wine vinegar
2 - 3 teaspoons dark sesame oil (toasted)
red pepper flakes or sriracha, to taste (optional)
3 scallions, sliced
bean sprouts
cilantro

Steps:

  • Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 - 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.
  • Cook the noodles according to package directions, set aside.
  • In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.
  • Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.
  • right away with bean sprouts and fresh cilantro for garnish.
  • Serves 4
  • leftovers in the refrigerator for up to 5 - 6 days. Or keep in the freezer for up to 3 months (defrost before heating).
  • Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.

Nutrition Facts : Calories 413 calories, Sugar 11.6 g, Sodium 810.4 mg, Fat 12.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 61.2 g, Fiber 9.6 g, Protein 19.7 g, Cholesterol 0 mg

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