TOFU VEGETABLE CHOW MEIN RECIPE (VEGETARIAN)
Serves 5-6 | Ready in 30 mins.
1 lb Cantonese style chow mein
3 cups snow pea leaves
1 carrot sliced into matchsticks
2 celery stalks, sliced horizontally
2 cups cabbage, thinly sliced
2 garlic cloves, minced
210 grams organic smoked tofu, diced
2 tbsp organic light soy sauce
1 tbsp organic dark soy sauce
1/4 tsp salt
1/4 tsp black pepper
1 tbsp rice mirin
1 tbsp sesame oil
3 tbsp avocado oil
Optional : Sesame seeds
Soak your chow mein noodles in hot water for 3 minutes until loosened. Strain in a colander, season with sesame oil and set aside.
In a hot wok set on medium high heat, with 1 tbsp of avocado oil, fry your diced tofu on all sides until evenly browned. Remove from wok and set aside.
Next into the wok, add another tbsp of oil and sauteed your vegetables with garlic until they are softened. Tip: Sauteed vegetables in order of hardness (carrots, celery, cabbage, snow pea leaves). Remove from wok and set aside.
Add 1 tbsp of oil into wok and throw in the noodles. Stir to heat through and hot you begin to see steam, season with salt, pepper, light and dark soy sauce, and mirin. Toss and combine noodles with sauce until they’re evenly coated.
Then mix back in the vegetables and tofu. Serve and enjoy! Optional: Sprinkle over top with sesame seeds.