TOFU CHOW MEIN
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
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
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
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)
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
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)
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
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
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
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
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
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
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
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
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
More about "tofu and cashew chow mein recipes"
CASHEW TOFU RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (13)Total Time 35 minsServings 4-6
- Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.
- Meanwhile, whisk all of the ingredients together in a small bowl (or shake them together in a mason jar) until combined.
- Once the tofu has been drained, slice the block lengthwise into 1/2-inch slabs, then cut the tofu into bite-sized pieces. Transfer the tofu to a large mixing bowl, drizzle it evenly with 1 tablespoon olive oil and toss until coated. Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.
- Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet. Add about half of the tofu (however much can fit in an even layer without overlapping) and sauté for about 4-5 minutes, flipping halfway through, until crispy and golden on both sides. Transfer the tofu to a separate plate and repeat with the remaining tofu.
REAL VEGETARIAN CHOW MEIN - RECIPETIN EATS
From recipetineats.com
4.8/5 (12)Total Time 15 minsCategory Noodles, Stir Fry, Vegan, VegetarianCalories 390 per serving
TOFU AND CASHEW STIR-FRY - RICARDO
From ricardocuisine.com
5/5 (189)Total Time 35 minsCategory Main Dishes
- In a large bowl, combine the tofu sticks with the cornstarch. Shake to remove any excess. Set aside on a plate.
VEGAN CASHEW TOFU - RABBIT AND WOLVES
From rabbitandwolves.com
Reviews 12Category Main CourseServings 4Estimated Reading Time 3 mins
- Cube the tofu, then sprinkle with salt and pepper, then make sure you press it for at least 15-30 minutes. Longer is fine.
- Once you are ready to go, heat the oil in a wok or non stick pan. Add the tofu and let brown on one side for 2-4 minutes, leave alone until brown. Flip and repeat on all sides until the tofu is all brown.
- Now add the chopped zucchini, the garlic and the white parts of the green onions. Saute for 2-3 minutes until the zucchini is cooked but still firm, and then garlic is cooked.
- In the meantime, whisk together the rice wine vinegar, hoisin, soy sauce or tamari, sesame oil and water. Pour the sauce over the tofu and veggies and cook for a few more minutes until the sauce thickens a bit .
CHICKEN AND CASHEW CHOW MEIN - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 586 per serving
- 1 Cook noodles following packet directions and drain. Set aside. Combine stock, soy sauce and rice wine. Set aside.
- 2 Spray a large wok with oil and place over a high heat. Stir-fry chicken in batches for 3-5 minutes until golden and cooked through. Remove from wok and set aside.
- 3 Return wok to high heat and spray with a little more oil. Add onion and garlic. Stir-fry for 2 minutes until golden. Add sprouts, capsicums and snow peas. Stir-fry for 3 more minutes. Add cooked noodles, chicken and rice wine sauce. Heat through and toss to coat all ingredients. Garnish with cashews before serving.
BEEF CHOW MEIN - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
Reviews 8Category Main CourseCuisine ChineseTotal Time 30 mins
- Stir the cornstarch, rice wine and sesame oil together in a bowl, then add the beef to it, ensuring that all its surfaces are well covered. Marinate at least 2 hours but preferably overnight.
CASHEW & TOFU STIR FRY | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 2Total Time 35 minsCategory Vegetables RecipesCalories 542 per serving
- Drain and pat dry with kitchen paper to get rid of any excess moisture, then season with a good pinch of sea salt and freshly ground black pepper.
VEGAN CHOW MEIN WITH TOFU AND VEGETABLES - ORDINARY …
From ordinaryvegan.net
Reviews 4Total Time 15 minsServings 3
RECIPE FOR VEGETABLE CHOW MEIN - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (35)Total Time 20 minsCategory Side Dish, Dinner, Entree, PastaCalories 311 per serving
TOFU & CASHEW CHOW MEIN RECIPE | CDKITCHEN.COM
From cdkitchen.com
TOFU AND CASHEW CHOW MEIN - MEDITERRASIAN.COM
From mediterrasian.com
CRISPY-FRIED TOFU WITH STIR-FRIED VEGETABLES - …
From mediterrasian.com
CASHEW TOFU STIR FRY RECIPE - VEGAN RICHA
From veganricha.com
4.9/5 (8)Total Time 30 minsCategory MainCalories 319 per serving
- Heat oil in a skillet over medium heat. Add the cashews and chilies and cook until the cashews are golden on most sides. Stir frequently. If using roasted cashews, proceed to the next step and add garlic, ginger.
- Add onions and veggies and a generous pinch of salt. Increase heat to medium high. Cook for 2 to 3 minutes. Stir frequently.
VEGETARIAN CHOW MEIN WITH FRIED HONEY TOFU - RAMSHACKLE PANTRY
From ramshacklepantry.com
Reviews 1Category VegetarianAuthor Dana TurnerTotal Time 1 hr 50 mins
CHOW MEIN RECIPES - BEST ASIAN DINNER IDEAS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
TOFU & CASHEW CHOW MEIN – I'LL COOK, YOU WASH
From illcookyouwash.wordpress.com
Servings 4Estimated Reading Time 6 mins
TOFU CHOW MEIN - NUPASTA
From nupasta.com
Estimated Reading Time 40 secs
TOFU CHOW MEIN | CHINESE | VEGETARIAN | RECIPE
From bawarchi.com
Cuisine ChineseCategory Vegetarian
TOP 20 ASIAN RECIPES WITH BROCCOLI, GARLIC & TOFU : 2022
From supercook.com
TOP 20 ASIAN RECIPES WITH BROCCOLI, GARLIC, TOFU & SESAME ...
From supercook.com
VEGAN TOFU AND CASHEW CHOW MEIN RECIPE | COOKING SELF
From cookingself.com
TOFU AND CASHEW CHOW MEIN ~ TASTE NETWORK RECIPES!
From tastenetworkrecipes.blogspot.com
TOFU AND CASHEW CHOW MEIN | DINNER ON PASTA
From chestofbooks.com
TOFU AND CASHEW CHOW MEIN - PINTEREST.COM
From pinterest.com
CHOW MEIN TOFU AND CASHEW
From homyfoodrecipes-oke.blogspot.com
TOFU & CASHEW CHOW MEIN - MEDITERRASIAN.COM | CHOW MEIN ...
From pinterest.ca
TOFU & CASHEW CHOW MEIN - MEDITERRASIAN.COM | FOOD, TOFU ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love