Braised tofu mee goreng with fresh ramen and sugar snap peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised tofu mee goreng with fresh ramen and sugar snap peas

Dairy-Free, Vegan, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

25–40 Minutes

Malaysian fried noodles get subtle heat from sambal oelek, balanced by the sweet, tangy, and salty flavors of maple syrup, ketchup, and gluten-free tamari.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces fresh ramen noodles
  • ½ pound Hodo organic braised tofu
  • 1 organic white onion
  • 3 organic scallions
  • 5 ounces organic sugar snap or snow peas
  • 1 organic lime
  • 1 organic serrano or other fresh chile (optional)
  • ¼ pound organic shredded Savoy or other cabbage
  • Sunbasket mee goreng blend (gluten-free tamari - maple syrup - sambal oelek - ketchup - rice vinegar - sesame oil)
Ingredient IQ
Our braised tofu comes from Hodo, a small artisanal producer based in Oakland, California. The organic tofu gets its rich flavor from a gentle braise in a light caramel broth seasoned with five-spice powder, an Asian spice mix containing star anise, fennel, cinnamon, Sichuan peppercorns, and cloves.

Nutrition per serving

Calories 580, Total Fat 17g (22% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 790mg (34% DV), Total Carb. 79g (29% DV), Fiber 17g (61% DV), Total Sugars 15g (Incl. 5g Added Sugars, 10% DV), Protein 34g
Contains: Wheat, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the ramen

Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water, then return to the pot.
While the water heats and the ramen cooks, prepare the tofu.

2

Prep and crisp the tofu

  • Crumble the tofu into ¼-inch pieces.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the tofu, season with salt and pepper, and cook, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Add more oil between batches if needed. Do not clean the pan.
While the tofu cooks, prepare the vegetables.

3

Prep and cook the vegetables

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
In the same pan used for the tofu, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 4 to 5 minutes. Add the sugar snap peas and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes.
While the vegetables cook, prepare the remaining ingredients.

4

Prep the remaining ingredients and finish the mee goreng

  • Cut the lime into wedges for garnish.
  • If using the serrano, remove the stem, ribs, and seeds; thinly slice the serrano. Set aside half for garnish. Wash your hands after handling.
To the pan with the vegetables, add the cabbage, ramen, and up to half the chile and cook, stirring occasionally, until the cabbage starts to wilt and the ramen is heated through, 2 to 3 minutes. Stir in the tofu and mee goreng blend and cook until the tofu is warmed through and the sauce is thickened slightly, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the mee goreng to individual bowls. Garnish with the green parts of the scallions and as much of the remaining chile as you like. Serve with the lime wedges.
Kids Can!
  • Crumble the tofu.
  • Measure the onion.
  • Garnish with the scallions.
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