Vegetables and Tofu Pappardelle Stir-Fry
with chinese broccoli, bell peper and cashews
Informations supplémentaires
25 min.
|
463 kcal
|
easy
|
|
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
5%
sodium
1425mg
59%
sugar
17g
trans
0g