Veggie Chow Mein

A delicious, healthy, and customizable veggie chow mein made with tofu and cashews—perfect for any day of the week!
Portions:4
Preparation Time: 15 minutes
Cooking Time:20 minutes
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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
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Recipe Category Main Dish / Stir-fry / Wok
Country Chinese
Season: Fall / Spring
Diets Gluten Free / Keto / Lactose Free / Low Carb / Nut free / Paleo / Vegan / Vegetarian
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