Tofu Vegetable Chow Mein

Tofu Vegetable Chow Mein. Delicious, healthy, vegetable packed noodles with a soy based sauce. Easy to make in less 30 minutes. Perfect for dinner or lunch.

This tofu vegetable chow mein is perfect for those days when you're craving some Chinese food but you also want to keep it light.

My vegetable and tofu chow mein recipe is not as greasy as the ones at the Chinese restaurants and is filled with a variety of veggies and plant based proteins!

It is a great side dish and works well as a meal on its own. It's also not difficult to make at all!

You can also swap out the veggies for any veggies that you prefer for this tofu chow mein recipe. Although I suggest sticking to leafy greens, carrots and celery for that delicious flavour.

I hope you give my my recipe a try. I also share many other noodle recipes similar to this below!

Other recipes you may like!

Chinese Vegetable Lo Mein
Cantonese Vegetable Chow Mein
Singapore Curry Vermicelli

For this recipe

You will need the following ingredients for my tofu and vegetable chow mein:

1 lb Cantonese style chow mein
3 cups snow pea leaves
1 carrot sliced into matchsticks
2 celery stalks, sliced horizontally 
Two cups cabbage, thinly sliced
2 garlic cloves, minced
210 grams organic smoked tofu, diced
2 tablespoon organic light soy sauce
1 tablespoon organic dark soy sauce
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon rice mirin
1 tablespoon sesame oil
3 tablespoon avocado oil
Optional : Sesame seeds

How to make Tofu Chow Mein

1. Soak your chow mein noodles in hot water for 3 minutes until loosened. Strain in a colander, season with sesame oil and set aside.
2. In a hot wok set on medium high heat, with 1 tablespoon of avocado oil, fry your diced tofu on all sides until evenly browned. Remove from wok and set aside.
3. Next into the wok, add another tablespoon 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.
4. Add 1 tablespoon 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.
5. Then mix back in the vegetables and tofu. Serve and enjoy! Optional: Sprinkle over top with sesame seeds.

Give it a try!

Well I hope you give my Tofu Vegetable Chow Mein recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this vegetable tofu chow mein stir fry, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my easy tofu chow mein recipe, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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Tofu Vegetable Chow Mein

christieathome

Tofu Vegetable Chow Mein. Delicious, healthy, vegetable packed noodles with a soy-based sauce. Easy to make in less 30 minutes. Perfect for dinner or lunch.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner, lunch, Side Dish

Cuisine Chinese

Servings 4

Calories per serving 552 kcal

Ingredients

  

1x2x3x

• 1 lb Cantonese Steamed Chow Mein Noodles
• 3 cups snow pea leaves
• 1 carrot sliced into matchsticks
• 2 celery sliced horizontally
• 2 cups cabbage thinly sliced
• 2 cloves garlic minced
• 210 grams smoked tofu diced
• 2 tablespoon regular soy sauce
• 1 tablespoon dark soy sauce
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• 3 tablespoon avocado oil
• ½ teaspoon sesame seeds optional garnish

Instructions

 

• 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 tablespoon 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 tablespoon 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 tablespoon 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.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyChristie at Home owns all copyright to her blog content, photos and videos. Usage of any of these copyrighted materials on your website or social media channels is strictly prohibited. If you adapt my recipes, please provide a backlink to my website and re-write in your own words.

Suggested Equipment & Products

Wok

Non-stick wok

Santoku Knife

Nutrition

Calories: 552kcal | Carbohydrates: 84g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Sodium: 1376mg | Potassium: 140mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2592IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 4mg

Course dinner, lunch, Side Dish

Cuisine Chinese

Keyword chow mein, easy tofu chow mein recipe, tofu and chow mein, tofu chow mein ingredients, tofu chow mein recipe, Tofu Vegetable Chow Mein, vegetable and tofu chow mein recipe

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