Easy Tofu Vegetable Chow Mein (30 Minutes)

Name: Easy Tofu Vegetable Chow Mein (30 Minutes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Chow Mein Noodles (refrigerated, pre-cooked kind); 7.40 oz smoked tofu (diced into 1/2-inch cubes); 2 garlic cloves (minced); 1/2 cup celery (cut into 1/4-inch thick slices); 1/2 cup carrot (julienned); 1 cup green cabbage (thinly sliced); 1 cup snow pea leaves (washed throughly and strained); 3 tbsp vegetable oil (or any neutral oil); 1/2 tsp sesame seeds (toasted kind); 2 tbsp regular soy sauce; 1/2 tbsp dark soy sauce; 2 tbsp vegetarian stir-fry sauce; 1 tbsp sesame oil (toasted kind); 1/2 tbsp cornstarch; 1/4 cup water (cold)

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Chewy egg noodles are stir-fried with smoky tofu and colorful vegetables in a light, savory sauce. This easy tofu vegetable chow mein recipe is ready in just 30 minutes. I briefly soak the noodles just until loosened to keep them chewy during stir-frying instead of turning soggy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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📖 Recipe

Tofu vegetable chow mein is a Chinese-inspired noodle stir-fry made with egg noodles, smoked tofu, fresh vegetables, and a savory sauce. Chow mein is a popular Chinese noodle dish served at Chinese restaurants, with many variations featuring different proteins and vegetables.

I created this vegetarian version because I wanted a chow mein packed with vegetables and tofu instead of meat. After making it several times for dinner, I found that smoked tofu adds a delicious savory, smoky flavor without needing a separate marinade.

I also love how versatile this recipe is because you can easily swap the vegetables for whatever you have on hand.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Chow Mein Noodles: Use thin, yellow pre-steamed or pre-cooked Chinese egg noodles, found in the refrigerated section at Asian grocery stores. Refrigerated yakisoba noodles also work; prepare them according to package instructions.
Smoked Tofu Block: Adds a savory, smoky flavor without needing a marinade. Find it at select grocery stores or Asian markets. Extra-firm tofu also works; drain, pat dry, and dice it before seasoning with salt, black pepper, and garlic powder.
Carrots: Or substitute with orange bell pepper.
Celery: Adds a refreshing crunch. Or substitute with bean sprouts.
Green Cabbage: Holds up well during stir-frying without releasing too much moisture. Red cabbage also works, or substitute with yu choy sum or baby bok choy. For these substitutes, cut into 2-inch pieces, cook the stems with the other vegetables, and add the leaves with the snow pea leaves. Allow excess moisture to evaporate.
Snow Pea Leaves: Tender leafy greens found at Asian grocery stores. Remove any tough stems and tendrils, and wash thoroughly to remove trapped dirt.
Garlic: Fresh garlic offers the best flavor, but jarred minced garlic also works.
Vegetable Oil: Or use a neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.
Toasted Sesame Seeds: Used for garnishing. Omit for a sesame allergy. Black sesame seeds also work. Alternatively, toast raw sesame seeds in a dry pan over medium heat until lightly golden.

Noodle Sauce

Regular Soy Sauce: Adds the main savory seasoning to the noodles. Light soy sauce also works, or use low-sodium soy sauce for a less salty result.
Dark Soy Sauce: Gives the noodles a deeper brown color. I prefer Pearl River Bridge Superior Dark Soy Sauce for its rich color and thicker consistency.
Vegetarian Stir-Fry Sauce: Adds savory, umami-rich flavor to the noodles. Regular oyster sauce also works if you're not vegetarian.
Cornstarch: Thickens the sauce so it clings to the noodles. Potato starch also works.
Cold Water
Toasted Sesame Oil: Adds a rich, nutty flavor to the noodle sauce. Omit for a sesame allergy.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Prepare all ingredients before cooking so you can stir-fry continuously without overcooking the tofu or vegetables.
Wash the snow pea leaves thoroughly to remove dirt and insects trapped between the leaves. Drain well to prevent excess moisture.
Don't over-soak the noodles because they'll become too soft and may turn soggy during stir-frying.
Drain the noodles thoroughly because excess water can dilute the sauce and make the noodles soggy.
Use a large pan or wok to give the ingredients enough room to cook evenly and allow excess moisture to evaporate, preventing the vegetables and noodles from steaming and becoming soggy.
Don't overcook the vegetables initially because they'll continue cooking when combined with the noodles.

Instructions

Below are step-by-step instructions on how to make Tofu Vegetable Chow Mein:

Prepare the noodles: Place the chow mein noodles in a large heatproof bowl and cover with boiling water. Soak for about 20-30 seconds, gently separating the noodles with chopsticks or tongs, just until loosened. Drain thoroughly in a colander and set aside.
Make the noodle sauce: In a small bowl, combine all the noodle sauce ingredients and mix well until the cornstarch dissolves. Set aside.
Cook the tofu: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the diced smoked tofu and stir-fry until lightly browned on all sides. Remove from the pan and set aside.
Cook the vegetables: Add another 1 tablespoon of vegetable oil to the pan. Add the garlic, carrots, celery, and cabbage. Stir-fry until the vegetables are tender-crisp, then add the snow pea leaves and cook until wilted and any excess moisture has evaporated. Remove from the pan and set aside.
Stir-fry the noodles: Add the remaining vegetable oil to the pan, followed by the drained noodles. Stir the noodle sauce again to redistribute the cornstarch, then pour it evenly over the noodles. Toss gently over medium-high heat for 1-2 minutes until the sauce thickens slightly and evenly coats the noodles.
Combine everything: Return the cooked tofu and vegetables to the pan. Toss everything together until evenly combined and heated through.
Garnish and serve: Remove from heat and transfer to a large serving dish. Sprinkle with toasted sesame seeds and serve immediately.

Storage & Reheating

Refrigerator: Store leftover tofu vegetable chow mein in an airtight container in the refrigerator for up to 4 days.
Freezer: I don't recommend freezing this dish because the noodles, tofu, and vegetables can become mushy after thawing.
Reheating: Microwave for 2-3 minutes until heated through, stirring halfway. Alternatively, reheat in a large pan over medium heat for 3-5 minutes, tossing occasionally until hot.

Pairing Suggestions

Serve tofu vegetable chow mein with:

Vegetable Spring Rolls: Crispy spring rolls add a satisfying crunch.
Chinese Garlic Green Beans: Tender-crisp green beans make a flavorful side dish.
Egg Drop Soup: A light, savory soup complements the stir-fried noodles.

FAQ

Can I use dried chow mein noodles?

I don't recommend using dried chow mein noodles because they lack the chewy texture of fresh, pre-steamed noodles and tend to stick together during stir-frying. For the best results, use refrigerated pre-steamed chow mein noodles.

Why are my chow mein noodles soggy?

The noodles may have been soaked too long or not drained thoroughly. Soak pre-steamed noodles just until loosened, drain well, and use a large pan or wok to help excess moisture evaporate.

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