Tofu Chow Mein

🛒 Ingredients

• Extra Firm Tofu 100 g · 76 kcal
• Chow Mein Noodles (dry) 60 g · 210 kcal
• Green Cabbage 50 g · 12 kcal
• Carrots 30 g · 12 kcal
• Red Bell Pepper 30 g · 9 kcal
• Yellow Onion 20 g · 8 kcal
• Celery Stalk 20 g · 3 kcal
• Fresh Bean Sprouts 30 g · 9 kcal
• Garlic Cloves 5 g · 7 kcal
• Fresh Ginger 3 g · 2 kcal
• Low Sodium Soy Sauce 15 g · 9 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Cornstarch 5 g · 18 kcal
• Vegetable Broth 30 g · 3 kcal
• Rice Vinegar 5 g · 1 kcal
• Brown Sugar 5 g · 19 kcal
• Neutral Cooking Oil 10 g · 88 kcal

👨‍🍳 Instructions

1. Press tofu to remove excess water; cut into 1-inch cubes and pan-fry in a little neutral cooking oil until golden brown and crispy. Set aside.
2. Cook chow mein noodles according to package directions until al dente; drain, rinse with cold water, and toss with a little oil to prevent sticking.
3. Prepare the sauce by whisking together soy sauce, sesame oil, cornstarch, vegetable broth, rice vinegar, and brown sugar in a small bowl.
4. Heat a large wok or skillet over high heat with neutral oil; add garlic and ginger and stir-fry for 30 seconds until fragrant.
5. Add sliced onions, carrots, and celery to the wok; stir-fry for 2-3 minutes until slightly tender-crisp.
6. Stir in shredded cabbage and bell pepper, cooking for another 2 minutes until just softened.
7. Add the cooked noodles and pan-fried tofu to the wok; pour the prepared sauce over everything and toss well to combine, ensuring all ingredients are coated.
8. Add the fresh bean sprouts and stir-fry for 1-2 minutes until heated through but still crisp. Serve immediately.