Meatless Monday: Vegan Tofu Chow Mein

Chinese New Year is celebrated this year on Saturday 28th January.  This year is the year of the rooster which may be a sign of turbulent times ahead internationally.

To celebrate the New Year I have made this Chow Mein dish.  Traditionally made with chicken, this vegan version is made with tofu but equally delicious. The crispy rice noodles make a great contrasting texture. Aside from the marinating time the dish can be made in a matter of minutes.

Vegan Tofu Chow Mein

Serves 2

You will need

1 tbsp sesame oil + extra to cook the rice noodles
1 onion, peeled and chopped
2 cloves garlic, crushed
6 tbsp frozen mixed vegetables
1 pack straight to wok noodles

handful rice noodles

1 pack firm tofu
For the marinade
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp Chinese five spice
1/2 tsp ginger
1/2 tsp stevia 

Drain the tofu and press lightly between sheets of kitchen roll to remove all water.  Cut the tofu into small squares.  Place the ingredients for the marinade in a bowl and mix well.  Add the tofu and soak the tofu in the marinade for at least an hour.  

Heat 1 tbsp sesame oil in a wok and add the onion. Stir fry until transparent then add the garlic and mixed vegetables.  Stir fry a further minute and add the marinated tofu and straight to wok noodles.  

While the tofu and noodles are heating through, heat a little oil in another pan.  When the oil is hot drop the rice noodles in and heat until they puff up.

Divide the stir fry between bowls and top with crispy rice noodles.