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Tofu chow mein
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This update of one of the first noodle dishes embraced by the British includes crispy tofu, but chicken or prawns work just as well.
2 tsp groundnut oil
½ x 280g pack The Tofoo Co Extra Firm Naked Organic Tofu, cut into pieces
1 bunch salad onions, whites and greens separated, both finely sliced
80g sugar snap peas, shredded
1 Waitrose Duchy Organic Carrot, cut into fine strips
100g shiitake mushrooms, sliced
¼ head Waitrose Chinese Leaf, shredded
1½ tbsp dark soy sauce
1½ tbsp light soy sauce
1 tbsp hoisin sauce
1 tbsp Chinese rice vinegar
275g pack fresh egg noodles
1. Put a wok over a high heat and add the oil to the pan. When hot, stir-fry the tofu for 5-6 minutes until golden, then transfer to a plate. Add the salad onion whites to the pan with the sugar snap peas, carrot, mushrooms and pak choi stems; stir-fry for 1-2 minutes until slightly wilted but still crunchy.
2. Add the pak choi leaves, soy sauces, hoisin sauce and rice vinegar to the vegetables along with the noodles. Stir-fry for 3 minutes, then return the tofu to the pan and cook for 2 minutes until everything is piping hot. Divide between serving bowls and top with the salad onion greens.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.