Vegan Chow Mein Recipe

Crisp the Tofu

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

Marinate Tofu

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

Coat Tofu

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

Fry 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.

Cook Noodles

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.

Prepare Vegetables

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

Stir-fry 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.

Add Noodles and Sauce

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.

Combine Everything

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.

Serve

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