Crispy Tofu And Vegetable Chow Mein Recipe

About this recipe

Crispy Tofu and Vegetable Chow Mein is a vibrant Chinese-inspired dish perfect for dinner. Combining golden tofu, tender udon noodles, and fresh julienned vegetables, this meal is both nutritious and flavorful. The vegetables provide a delightful crunch, while the savory sauce made with soy sauce, rice vinegar, and a touch of brown sugar adds depth and harmony to the dish. With 50g of protein per serving, this meal is ideal for post-gym recovery or simply satisfying your dinner cravings. The cooking process is engaging yet straightforward, as you stir-fry colorful veggies, prepare noodles, and crisp up tofu for a delightful texture. Serve it hot, garnished with spring onions, and enjoy a wholesome and delicious meal that’s sure to please both your taste buds and your nutritional goals.

Ingredients

• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• - Yutaka Soba Noodles 250g
• 4 Pack Fresh Carrots - Pack Of 4
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 300 g Trs Flake Rice Thick Pawa 300G
• 100G Chinese Five Spice Pouch, 100G
• - Amoy Dark Soy Sauce
• 1 Kg White Granulated Sugar
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• Bunch Spring Onion (Bunch)
• - Ktc Vegetable Oil
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Drain and press the tofu to remove excess moisture, then cut into bite-sized cubes.
2. 2. Heat vegetable oil in a skillet and fry the tofu until golden and crispy, about 6-7 minutes.
3. 3. Cook the udon noodles according to package instructions, then drain and set aside.
4. 4. Peel and julienne the carrots, mooli radish, and chow chow vegetable into thin strips.
5. 5. Mince the garlic and ginger, and slice the spring onions finely.
6. 6. Heat a large wok with vegetable oil and sauté garlic, ginger, and spring onions until fragrant.
7. 7. Add the julienned vegetables to the wok and stir-fry for 4-5 minutes until tender yet crisp.
8. 8. Sprinkle Chinese Five Spice and black pepper over the vegetables, stirring to combine.
9. 9. Add soy sauce, rice vinegar, and brown sugar to the wok, mixing well to coat the vegetables evenly.
10. 10. Toss the cooked udon noodles into the wok and mix thoroughly to combine with the vegetables and sauce.
11. 11. Gently fold in the crispy tofu cubes, ensuring they are evenly distributed.
12. 12. Taste and adjust seasoning with salt and additional soy sauce if needed.
13. 13. Serve hot, garnished with extra spring onions for a fresh crunch.