Protein Boost | Tofu & Black Garlic Shanghai Noodles
with Hoisin & Ginger
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Black garlic is the dark lord of aromatics. Carefully fermented, it’s sweet, tangy and sticky, with a taste that hints at a mellow aged balsamic. Paired with some powerful umami ingredients, it brings subtle energy to this 10-minute Asian toss up of fresh Shanghai noodles, celery and broccoli.
We will send you:
- 300g Broccoli florets
- 15ml Ginger paste
- 1 Black garlic clove
- 3 Celery stalks
- 15ml Toasted sesame oil
- 16g Nutritional yeast
- 30ml Ponzu lime sauce
- 30ml Hoisin sauce
- 225g Fresh Shanghai noodles
- 1 Block of tofu (non-GMO)
Contains: Sesame, Soy, Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
32 g
Saturated Fat
5 g
Sodium
1110 mg
Total Carb
96 g
Sugars
15 g
Protein
50 g
Fibre
10 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, roughly chop the garlic into a paste.
- Thinly slice the celery crosswise on an angle.
- Roughly chop the broccoli.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the broccoli and celery. Sauté, 3 to 4 min., until beginning to brown.
- Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the vegetables are tender; season with S&P.
Make the sauce & combine the noodles
- To the pan, add the hoisin, sesame oil, ponzu and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the noodles and nutritional yeast. Cook, stirring often, 1 to 2 min., until coated and combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls. Bon appétit!
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