Loaded Veggie Chow Mein
with Crispy Tofu
These veggie loaded chow-mein noodles are flavourful and filling thanks to plant-powered tofu and zippy sweet chili oyster sauce. An easy lunchtime meal that comes together in no time!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
1 unit(s)
Sweet Bell Pepper
1 tbsp
Sesame Oil
(Contains: Sesame)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Wheat, Egg, Gluten, Mustard, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Soy, Sesame)
170 g
Coleslaw Cabbage Mix
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites May contain traces of: Wheat, Egg, Mustard, Milk, Sulphites, Fish, Tree nuts, Soy, Sesame)
4 tbsp
Sweet Chili Sauce
(May contain traces of: Wheat, Egg, Gluten, Mustard, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Soy, Sesame)
1 unit(s)
Green Onion
Not included in your delivery
1 tbsp
All-Purpose Flour*
1 tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onion.
- Pat tofu dry with paper towels, then cut into 1/2-inch cubes.
- Add tofu and 1 tbsp flour to a zip-top bag. Seal bag and shake to coat tofu.
- Add sweet chili sauce, oyster sauce, soy sauce and 1/2 tsp sugar to a small bowl, then stir to combine.
- Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then peppers.
- Cook stirring occasionally, until peppers have softened slightly, 2-3 min. Add coleslaw mix, then season with salt and pepper. Cook until veggies are tender crisp, 1-2 min.
- Transfer veggies to a plate and cover to keep warm.
- Add noodles to the boiling water. Cook uncovered, until tender, 1-2 min.
- Reserve 1/4 cup noodle water, then drain noodles. Rinse noodles under warm water.
- Drain well, then return to the large pot.
- Heat the same pan, from step 2 over medium-high heat. When hot, add 1 tbsp oil then tofu.
- Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 4-5 min. Season with salt and pepper.
- Remove pan from the heat and add prepared sauce (from step 1). Stir to combine until tofu is coated.
- Immediately pour sauce, including tofu, into the pot with the noodles. Add veggies and reserved cooking water to the pot, then toss to combine.
- Divide noodles between plates of bowls.
- Sprinkle green onions over top.
