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Tofu Vegetable Chow Mein

Recipe courtesy of Loshusan Supermarket
contributor: Loshusan Supermarket

Chef's Note:


Ingredients

1 lb Cantonese style chow mein
3 cups snow pea leaves
1 carrot sliced into matchsticks
2 celery stalks, sliced horizontally 
Two cups cabbage, thinly sliced
2 garlic cloves, minced
210 grams organic smoked tofu, diced
2 tablespoon organic light soy sauce
1 tablespoon organic dark soy sauce
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon rice mirin
1 tablespoon sesame oil
3 tablespoon avocado oil
Optional : Sesame seeds

Method

  1. Soak your chow mein noodles in hot water for 3 minutes until loosened. Strain in a colander, season with sesame oil and set aside.
  2. In a hot wok set on medium high heat, with 1 tablespoon of avocado oil, fry your diced tofu on all sides until evenly browned. Remove from wok and set aside.
  3. Next into the wok, add another tablespoon of oil and sauteed your vegetables with garlic until they are softened. Tip: Sauteed vegetables in order of hardness (carrots, celery, cabbage, snow pea leaves). Remove from wok and set aside.
  4. Add 1 tablespoon of oil into wok and throw in the noodles. Stir to heat through and hot you begin to see steam, season with salt, pepper, light and dark soy sauce, and mirin. Toss and combine noodles with sauce until they’re evenly coated.

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