Vegan Chow Mein with Tofu & Vegetables
 
Cook time
Total time
 
I used Chinese 5 spice powder in this stir-fry but it would taste just fine without it. The 5 spice powder adds a slightly sweet and pungent flavor and I love using it in stir-fry recipes.
Author:
Serves: 3
Ingredients
Tofu Marinade
  • 8 ounce package of extra-firm tofu, cubed
  • ¼ cup Tamari or low-sodium soy sauce
  • 1 teaspoon peeled and chopped fresh root ginger (or ½ teaspoon powdered)
  • 1 garlic cloves, chopped
Sauce for Stir-Fry
  • ¼ cup Tamari or low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon of Chinese 5 spice powder (optional)
  • 1 teaspoon sesame seeds (optional)
Stir-Fry
  • 8 ounces Asian rice noodles or chow mein noodles
  • 1 teaspoon sesame oil
  • 2 garlic cloves, chopped
  • 1 tablespoon of fresh root ginger, peeled and chopped
  • 2 scallions, chopped
  • 1 red fresno chili, chopped (optional - you can always add in the end if you are worried about the heat)
  • ¼ cup of vegetable broth or more if sticking
  • 1 small head of shredded savoy cabbage or green cabbage
  • 1½ cups of pea pods (or more)
  • 1 red bell pepper, sliced
  • 2 cups chopped Bok hoy (or broccoli)
  • 1 cup frozen shelled edamame
  • handful of bean sprouts
Instructions
  1. Measure one cup of shelled frozen edamame. Leave at room temperature for 10 minutes to thaw.
  2. Put tofu in a medium bowl or container. Whisk ¼ cup of the Tamari sauce, ginger and garlic cloves. Pour tamari mixture over tofu and refrigerate for 10 minutes or up until an hour.
  3. Cook the noodles according to directions or until al dente. Don't overcook. Drain them under cold water. Drizzle with some sesame oil, and toss to prevent them from sticking.
  4. Heat the ¼ cup vegetable broth in a large frying pan or wok until hot. Add the garlic, ginger, scallions and Fresno chili (if using) and stir-fry for 2 minutes. Remove the tofu from the marinade and put into the saute pan with the red pepper and stir fry for another 2 minutes. Adding more vegetable broth if needed
  5. Add the stir-fry sauce, bok choy, cabbage, pea pods and edamame. Stir-fry for another 2 minutes or until the vegetables are softened but still crisp. Add the noodles and stir-fry another minute. Mix in the bean sprouts and serve immediately. Garnish with some chopped scallions.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-chow-mein/