Stir-fried chow mein noodles with crispy tofu and vegetables.

Vegan Chow Mein

Traditional Thai style khao soi with crispy tofu, served with noodles.

Khao Soi

Crispy tofu with wide rice noodles, pickled relish, lime, and chili oil.

Pad See Ew Mee Tofu

Served with brown rice, mixed vegetables, and soy sauce.

Crispy Tofu in Thai style

Stir-fried crispy tofu with ginger, garlic, mushrooms, and broccoli in soy sauce.

Crispy Tofu Mushrooms

Deep-fried tofu with sesame seeds in tamarind sauce.

Crispy Tofu

Wide rice noodles with crispy tofu, mushrooms, onions, carrots, bell pepper, sweet basil in teriyaki sauce.

Vegan Tofu Teriyaki Stir-fried

Sweet sticky rice topped with fresh mango slices.

Mango Sticky Rice

Spicy green curry with chicken and vegetables.

Green Curry

Stir-fried rice noodles with shrimp, chicken, and peanuts.

Pad Thai

Thai Salad

Spicy and sour soup with shrimp and mushrooms.

Tom Yum Soup

Crispy fried spring rolls stuffed with vegetables.

Vegetable Spring Rolls

Pot Stickers

Thai Basil Chicken

Mango Chicken

Mixed Salad

Grilled Beef Salad

Chicken Satay

Grilled Beef Salads

Shrimp Cake

Salmon Mango Salad

Mix Salad

Shrimp Salad

Press the firm tofu to remove excess moisture for about 15 minutes. Cut into 1-inch cubes.

Crisp the Tofu

In a bowl, mix 2 tablespoons of soy sauce with the tofu cubes and let marinate for 10 minutes.

Marinate Tofu

Sprinkle cornstarch over the marinated tofu and toss to coat evenly.

Coat Tofu

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes and fry until golden and crispy, about 5-7 minutes. Remove and set aside.

Fry Tofu

Bring a pot of water to a boil. Add chow mein noodles and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.

Cook Noodles

Chop the bell pepper, carrot, and green onions. Mince the garlic and ginger.

Prepare Vegetables

In the same skillet or wok used for the tofu, add a little more oil if needed. Add garlic and ginger, sauté for 30 seconds, then add bell pepper, broccoli, and carrot. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

Stir-fry Vegetables

Add the cooked chow mein noodles to the skillet with the vegetables. In a small bowl, mix 3 tablespoons of soy sauce, sesame oil, rice vinegar, and sugar. Pour the sauce over the noodles and vegetables.

Add Noodles and Sauce

Toss everything together gently to combine. Add the crispy tofu back into the skillet and mix well. Cook for an additional 2-3 minutes until everything is heated through.

Combine Everything

Garnish with chopped green onions. Serve hot and enjoy your Vegan Chow Mein!

Serve

Chow mein noodles

Firm tofu

Soy sauce

Cornstarch

Vegetable oil

Bell pepper

Carrot

Broccoli florets

Green onions

Garlic

Ginger

Sesame oil

Rice vinegar

Sugar

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.

Cook the Base

Pour in the coconut milk and vegetable broth, stirring well. Add the soy sauce, lime juice, brown sugar, and turmeric powder. Stir to combine.

Combine Ingredients

Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for about 10 minutes to allow the flavors to meld.

Simmer

In a separate pot, bring water to a boil. Add the egg noodles and cook according to the package instructions, usually about 5-7 minutes.

Boil the Noodles

Once cooked, drain the noodles and set them aside.

Drain and Set Aside

In a frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the crispy tofu and fry until golden brown and crispy, about 5 minutes.

Fry the Tofu

In a bowl, place a portion of the cooked noodles. Ladle the hot curry broth over the noodles.

Combine Noodles and Broth

Add the crispy tofu on top of the noodles.

Top with Tofu

Top with chopped green onions, fresh cilantro, and sliced red chili. Serve with lime wedges on the side for squeezing over.

Garnish

Coconut milk

Vegetable broth

Red curry paste

Lime juice

Brown sugar

Turmeric powder

Egg noodles

Crispy tofu

Chopped green onions

Fresh cilantro

Lime wedges

Sliced red chili

Remove tofu from package and drain. Press the block for 15–30 minutes between paper towels or a clean dish towel with a weight on top to remove excess water. After pressing, cut tofu into 1-inch cubes.

Press and cube tofu

Toss the tofu cubes with 1 tablespoon soy sauce and 1 teaspoon salt until evenly coated. Sprinkle the cornstarch over the tofu and gently toss to coat each piece; let rest 5 minutes so cornstarch adheres.

Marinate and coat

Heat 2–3 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add tofu in a single layer without crowding (work in batches if necessary). Fry 3–5 minutes per side, turning as needed, until all sides are golden-brown and crisp. Transfer to a paper-towel-lined plate.

Pan-fry until crispy

If using fresh wide rice noodles, separate gently with your hands. If using dried, soak or boil according to package directions until just tender (al dente), then drain and toss with 1 teaspoon neutral oil to prevent sticking. Have them ready before stir-frying.

Prepare noodles

Whisk together 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1.5 tablespoons oyster sauce, 1 teaspoon sugar, and 3 tablespoons water or vegetable broth in a small bowl. Taste and adjust: dark soy adds color, light soy adds salt.

Mix sauce

If using Chinese broccoli, trim tough ends and slice any thick stems thinly so they cook quickly. Roughly chop leaves into 2-inch lengths. You should have about 6 oz combined stems and leaves.

Prep greens

In the same large skillet or a wok, add a small splash of oil (about 1 tablespoon) and heat over high. Add the minced garlic and sliced white onion; stir-fry 30–45 seconds until fragrant and the onion softens. Add the gai lan stems first and stir-fry 1–2 minutes until starting to tenderize, then add the leaves and cook another 1 minute. Season with freshly ground black pepper (about 1 tsp).

Stir-fry aromatics and vegetables

Push vegetables to one side of the wok/skillet. Add the prepared noodles and pour the sauce evenly over them. Using tongs or a spatula, gently toss to coat the noodles and heat through, about 1–2 minutes. Add the crispy tofu and sliced scallions, then toss carefully so tofu doesn't break up. If the mixture seems dry, add 1–2 tablespoons water or broth to help the sauce distribute. Stir-fry another 1–2 minutes until noodles have absorbed the sauce and everything is hot.

Assemble pad see ew

Taste and adjust: add a splash more light soy for saltiness or a drop more dark soy for color if needed. The noodles should be savory with a slight charred aroma.

Adjust seasoning

While tofu fries or noodles cook, combine 3 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon sugar, and 1 teaspoon salt in a small bowl. Stir until sugar and salt dissolve. Add the thinly sliced shallot or red onion and let sit at room temperature for at least 5–10 minutes to soften and pickle slightly.

Make quick pickled relish

Divide pad see ew mee tofu among plates. Spoon a tablespoon or two of the pickled shallots on the side. Drizzle chili oil to taste (about 1–2 tablespoons per 2–3 servings), sprinkle toasted sesame seeds if using, and serve with lime wedges for squeezing over the noodles. Serve immediately so tofu remains crisp.

Plate and garnish

extra-firm tofu

soy sauce (for marinade)

cornstarch

neutral oil (for frying, e.g., vegetable)

salt

wide rice noodles (fresh or dried)

light soy sauce

dark soy sauce

oyster sauce (or vegetarian mushroom stir-fry sauce)

granulated sugar

water or vegetable broth

Chinese broccoli (gai lan) or regular broccoli stalks + leaves

garlic cloves, minced

white onion, thinly sliced

scallions, cut into 1-2 inch lengths

freshly ground black pepper

rice vinegar

water (for quick pickle)

granulated sugar (for quick pickle)

fine sea salt (for quick pickle)

shallot or red onion, thinly sliced (for relish)

fresh lime wedges

chili oil (store-bought or homemade)

toasted sesame seeds (optional)

Place the firm tofu between two plates and add a weight on top to press out excess moisture. Let it sit for about 15 minutes.

Press Tofu

Once pressed, cut the tofu into bite-sized cubes and toss them in a bowl with cornstarch, garlic powder, salt, and black pepper until evenly coated.

Cut and Coat

In a large skillet, heat vegetable oil over medium-high heat. Add the coated tofu cubes and fry for about 10-12 minutes, turning occasionally, until all sides are golden and crispy. Remove and drain on paper towels.

Rinse the brown rice under cold water until the water runs clear.

Rinse Rice

In a medium saucepan, combine rinsed brown rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the water is absorbed. Fluff with a fork and set aside.

Cook Rice

In the same skillet used for tofu, add a little more vegetable oil if needed and heat over medium heat. Add broccoli, carrots, and bell pepper. Stir-fry for about 5-7 minutes until they are tender but still crisp.

Sauté Vegetables

Add soy sauce and sesame oil to the mixed vegetables, stirring well to combine. Cook for an additional 2 minutes.

Season Vegetables

On a plate, serve a portion of brown rice topped with crispy tofu and sautéed mixed vegetables. Drizzle additional soy sauce on top if desired.

Plate the Dish

Firm Tofu

Vegetable Oil

Soy Sauce

Garlic Powder

Salt

Black Pepper

Brown Rice

Water

Carrot (sliced)

Bell Pepper (sliced)

Sesame Oil

Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place something heavy on top (like a cast iron skillet) for about 15-20 minutes.

Press the Tofu

Once pressed, cut the tofu into bite-sized cubes. Place the cornstarch in a bowl and coat each tofu cube evenly with cornstarch.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the coated tofu cubes and fry until they are golden brown and crispy on all sides, about 7-10 minutes. Remove and set aside.

In the same skillet, add the minced ginger and garlic. Sauté for about 30 seconds until fragrant. Add the sliced mushrooms and broccoli florets, and stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Stir-Fry Vegetables

Add the crispy tofu back into the skillet with the vegetables. Pour in the soy sauce and sesame oil. Stir everything together to combine and cook for an additional 2-3 minutes, allowing the sauce to coat the tofu and vegetables.

Combine Tofu and Sauce

Taste and season with salt and black pepper as needed. Remove from heat.

Season to Taste

Serve hot over rice or noodles, if desired.

Mushrooms (sliced)

Fresh ginger (minced)

Garlic (minced)

Black pepper

Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it sit for about 30 minutes.

Prepare the Tofu

Once the tofu is pressed, cut it into bite-sized cubes. In a shallow dish, add cornstarch and coat each tofu cube evenly with cornstarch. Set aside.

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the coated tofu cubes in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per side. Remove the tofu and place it on paper towels to absorb excess oil.

While the tofu is still warm, sprinkle the fried tofu with sesame seeds for added crunch and flavor.

Add Sesame Seeds

In a small saucepan, combine tamarind paste, soy sauce, brown sugar, minced garlic, water, and red chili flakes.

Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally and let it cook for about 5-7 minutes, or until the sauce thickens slightly.

Cook the Sauce

Remove the sauce from heat and drizzle it over the crispy fried tofu. Serve immediately with additional sesame seeds if desired.