Veggie Chow Mein
A delicious, healthy, and customizable veggie chow mein made with tofu and cashews—perfect for any day of the week!
Equipment
- Wok, Frying pan, Pot for boiling noodles, Knife, Chopping board, Ladle
Ingredients
- 1 tablespoon 12 g grated fresh gingerroot
- 1 tablespoon 8 g sesame seeds
- 1 cup 110 g shredded or (122 g) sliced carrots
- 12 ounces 340 g extra-firm tofu, drained and pressed
- 2 tablespoons 30 ml peanut oil
- 2 tablespoons 30 ml sesame oil
- ¼ cup 60 ml soy sauce or tamari
- 8 ounces 227 g broccoli florets
- 1 package 6 ounces, or 170 g chow mein noodles
- ½ cup 56 g cashew pieces
Instructions
- Prepare the noodles according to the package directions, drain, cover, and set aside.
- Using a wok or a large-size frying pan, heat the sesame oil over high heat.
- Add the broccoli, carrots, cashews, and ginger.
- Stir-fry for 5 to 7 minutes.
- Add the peanut oil.
- Cut the tofu into small cubes and add to the wok.
- Continue to cook for 5 more minutes, tossing often.
- Add the soy sauce, sesame seeds, and then the noodles.
- (Rinse the noodles under water if they are sticky before adding them to the wok.
- )
- Toss to coat and cook for 5 minutes longer, stirring continuously.
Notes / Tips / Wine Advice:
Serving Tip:
For added crunch, garnish with extra sesame seeds or chopped green onions.
Wine Advice:
Pair with a dry white wine like Sauvignon Blanc for a refreshing contrast to the richness of the sesame oil.
Nutritional Information
Calories: 222 kcal | Carbohydrates: 13.25 g | Protein: 10.41 g | Fat: 15.06 g | Fiber: 2.34 g | Sugar: 1.97 g | Salt: 0.4 g
