06/28/2022Tofu, legumes and seitan - Main courses - Pasta

Vegan Peanut Chow Mein with Crispy Tofu

Name: Vegan Peanut Chow Mein with Crispy Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 225 g firm tofu; 10 g nutritional yeast; 180 g wheat noodles; 2 carrots; 4 green onions; 2 tbsp teriyaki sauce; 2 tbsp soy sauce; 1 tbsp peanut butter; 2 tbsp neutral oil; 2 tbsp toasted sesame oil; 1 tbsp balsamic vinegar; 1 tbsp soy sauce; 1 tbsp maple syrup

Blender-free Low budget Asian cuisine Lunchbox

For: 2 serv.Difficulty: EasyPreparation: 15 minCooking: 20 min

Similar to the previous recipe, palak paneer, for chow mein I also watched dozens of YouTuber videos, this time from Chinese YouTubers, before offering my version 😅 I was impressed by how quickly this dish cooks! Often, each serving is cooked separately; we divide the ingredients in advance and stir-fry each chow mein one at a time!

To sum up this dish: it's stir-fried noodles with vegetables, sometimes with meat or fish, then deglazed with a soy sauce-based sauce. I chose to prepare a fairly common variation with peanut butter and served it with crispy baked tofu.

I used fresh udon noodles that I got in bulk, made by Umami Ramen in Montreal. They are quite thick, making them perfect for chow mein even though it's a type of Japanese noodle, haha 😬

In supermarkets or Asian grocery stores, you'll easily find dry chow mein noodles.

Really, this dish is delicious, inexpensive, simple, and quick to cook, so I encourage you to give it a try ;)

Servings

Ingredients

Cups

-firm tofu 225 (g)
-nutritional yeast 10 (g)
-wheat noodles 180 (g)
-carrots 2
-green onions 4
-teriyaki sauce 2 (tbsp)
-soy sauce 2 (tbsp)
-peanut butter 1 (tbsp)
-neutral oil 2 (tbsp)

the marinade

-toasted sesame oil 2 (tbsp)
-balsamic vinegar 1 (tbsp)
-soy sauce 1 (tbsp)
-maple syrup 1 (tbsp)

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Steps

Preheat the oven to 180°C (355°F).
Prepare the crispy tofu: tear the tofu into small nuggets by hand and mix it with the marinade ingredients in a bowl. Add the nutritional yeast and place the pieces of tofu on an oven-safe tray. Bake for 20 minutes.
Prepare the chow mein: heat a pot of water with a pinch of salt and 1 tablespoon of oil. Add the noodles and cook for 3 minutes.
During this time, peel the carrots and slice them into thin sticks. Slice the green onions.
Drain the noodles.
In a frying pan, heat 1 tbsp of oil. Cook the noodles on high heat.
Add the vegetables to the pan and sauté everything for 5-6 minutes. Deglaze with the teriyaki sauce, soy sauce, and peanut butter. Serve the chow mein with the crispy tofu.