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    Tofu chow mein

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    Tofu chow mein

    This update of one of the first noodle dishes embraced by the British includes crispy tofu, but chicken or prawns work just as well.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2


    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.

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue


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