Jerk Chow Mein with Tofu

washingtonpost.com

archiesdad

measuring cup Servings: 4 to 6 (makes about 10 cups)

2 bunches scallions (6 ounces total), chopped

2 garlic cloves, peeled

2 Scotch bonnet or habanero peppers, stemmed and seeded

1 (2-inch) piece fresh ginger, peeled and chopped

2 tablespoons sweet paprika

1 tablespoon light brown sugar

2 teaspoons ground allspice

2 teaspoons fresh thyme leaves

1 teaspoon fine salt

1 teaspoon freshly ground black pepper

¼ teaspoon ground or freshly grated nutmeg

12 ounces chow mein noodles or dried thin egg noodles (see Notes)

3 tablespoons vegetable, grapeseed or other neutral oil

1 (14-ounce) package firm or extra-firm tofu, drained, cut into bite-size pieces and patted dry

8 ounces snow peas

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer