Vegetarian Chow Mein
This vegetarian/vegan version of chow mein is very close to the traditional version, but I have created a sauce without oyster sauce in it - and obviously substituted the meat with tofu. This recipe contains directions to make this from scratch as well as the directions for making this using my Real
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 6 oz / 180 g fresh chow mein noodles
- 2 tbsp oil
- 2 g arlic cloves (, minced)
- 2 cups shredded Chinese cabbage
- 1/2 cup carrot (, julienned)
- 2 scallion/shallot stems (, cut into 2"/4cm pieces)
- 1 cup bean sprouts
- 5 oz / 150 g firm tofu (, sliced)
- 1/2 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1/2 tbsp hoisin sauce
- 1 1/2 tbsp soy sauce
- 1/2 tbsp chilli garlic sauce or sriracha ((optional))
- 2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 cup water
- White pepper
Steps
Prepare noodles according to packet instructions (usually soaking it in boiling water).
Combine tofu with marinade and set aside for 5 minutes.
Combine sauce ingredients in a small bowl.
Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
Add tofu and stir fry until starting to caramelise - about 1 minute. Stir fry gently so the tofu doesn't break.
Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles - about 1 minute. Don't cook it too much - the bean sprouts should still be quite crisp, not wilted.
Serve immediately.
If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.
Substitute the tofu marinade with 1 tbsp Stir Fry Sauce
Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.
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