Tofu Chow Mein Recipes

CHOW MEIN

Steps:

• Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
• Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

FAST AND EASY TOFU LO-MEIN

Steps:

• Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
• Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
• Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.

TOFU CHOW MEIN

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with 1 tablespoon oil; spread onto a baking sheet and let stand about 1 hour., Meanwhile, cut tofu into 1/2-in. cubes and blot dry. Wrap in a clean kitchen towel; place on a plate and refrigerate until ready to cook., In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta, spreading evenly; cook until bottom is lightly browned, about 5 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper and tofu until mushrooms are tender, 3-4 minutes. Add pasta and soy sauce; toss and heat through. Sprinkle with green onions.

CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE

Steps:

• In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
• Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
• Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
• Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
• Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
• Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!

CHOW MEIN

Steps:

• Begin by preparing the noodles by placing them into boiling water for 5 mins. Then drain and refresh with cold water and drain and put to one side.
• Drain the tofu and pat dry. Chop the tofu into dice sized pieces and place in a bowl with the soy sauce, mix and let the tofu marinate while to prep the rest of the dish. stir occasionally during the prepping.
• Shred all the other vegetables - the onion, cabbage, red pepper, carrots, and broccoli.
• Slice the field mushrooms, finely chop the spring onions. Finally, mince the ginger and red chilli pepper. Now the prepping is done we can cook.
• Heat the wok and add a little oil. I usually add the hardier vegetables first, i.e. onions, cashew nuts, cabbage, carrot and lastly the broccoli and mushrooms. Stir fry the vegetables for several mins stirring and mixing it before it can burn and stick. If you find it drying out and burning, stir in a splash of water.
• Add the spring onions, ginger, chilli and garlic to the wok and stir in.
• Cook tofu, by placing it in a separate frying pan and charring the sides of the tofu cubes - once charred all over add to the stir fry and mix in.
• While the vegetables are frying, make the sauce. Start by combining the cornflower, soy sauce, hoisin sauce, sweet chilli sauce and mirin rice wine and some cold water in a pan, heat over a gentle heat stirring all the time as the heat will thicken the sauce and stirring will stop it becoming lumpy. Keep stirring the vegetables.
• Pour the sauce over the chow mein and stir in
• Add the chopped coriander and sesame seeds and a final stir and take to the table to serve.

VEGETABLE LO MEIN WITH CRISPY TOFU

Steps:

• Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 - 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.
• Cook the noodles according to package directions, set aside.
• In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.
• Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.
• right away with bean sprouts and fresh cilantro for garnish.
• Serves 4
• leftovers in the refrigerator for up to 5 - 6 days. Or keep in the freezer for up to 3 months (defrost before heating).
• Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.

TOFU CHOW MEIN

Steps:

• In a covered pan or wok, sauté cabbage and onions, with a thin coating of sesame or almond oil. Cook for 5 minutes and then add the tofu, peas and mushrooms. Mix the arrowroot powder and the soy sauce with 3 tablespoons of the water from the mushroom liquid or from the water chestnuts. Add this mixture with the seasonings, water chestnuts and bean sprouts and mix well. Cook for three more minutes.