Easy Tofu Vegetable Chow Mein (30 Minutes)

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.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 645 kcal

Ingredients

1 lb Chow Mein Noodles refrigerated, pre-cooked kind
7.40 oz smoked tofu diced into ½-inch cubes
2 garlic cloves minced
½ cup celery cut into ¼-inch thick slices
½ cup carrot julienned
1 cup green cabbage thinly sliced
1 cup snow pea leaves washed throughly and strained
3 tablespoon vegetable oil or any neutral oil
½ teaspoon sesame seeds toasted kind

Noodle Sauce

2 tablespoon regular soy sauce
½ tablespoon dark soy sauce
2 tbsp vegetarian stir-fry sauce
1 tablespoon sesame oil toasted kind
½ tablespoon cornstarch
¼ cup water cold

Instructions

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.
In a small bowl, combine all the noodle sauce ingredients and mix well until the cornstarch dissolves. Set aside.
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.
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.
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.
Return the cooked tofu and vegetables to the pan. Toss everything together until evenly combined and heated through.
Remove from heat and transfer to a large serving dish. Sprinkle with toasted sesame seeds and serve immediately.

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