TOFU CHOW MEIN

Ingredients

• 454 g (1 lb)egg noodles, cooked according to the packet directions
• 15 ml (1 tbsp)sesame oil
• 45 ml (3 tbsp)vegetable oil
• 6 clovesgarlic, thinly sliced
• 4baby pak choi, sliced into 1.3 cm pieces
• 1 smallcarrot, peeled and cut into julienne
• 240 ml (1 cup)chicken stock
• A pinchsalt
• To tastefreshly ground black pepper
• 30 ml (2 tbsp)cornflour
• 60 ml (¼ cup)Shaoxing rice wine
• 120 ml (½ cup)oyster sauce
• 15 ml (1 tbsp)ginger, finely chopped
• 1 bunchspring onions, chopped
• 5 ml (1 tsp)freshly ground black pepper
• 15 ml (1 tbsp)Thai chilli garlic paste
• 2 blocks, 142 g (5 oz) eachfried tofu, sliced into 6 mm pieces

Instructions

1. 1

   Mix the marinade

   In a mixing bowl, combine the tofu with the marinade ingredients.

2. 2

   Marinate the tofu

   Leave the tofu to marinate for 1 hour.

3. 3

   Prepare the noodles

   Toss the cooked noodles with the sesame oil and arrange them on a serving platter.

4. 4

   Heat the oil

   Warm the vegetable oil in a wok or stir-fry pan over medium heat.

5. 5

   Cook the garlic

   Stir-fry the sliced garlic until tender.

6. 6

   Add the vegetables

   Add the pak choi and carrot and stir-fry until crisp-tender.

7. 7

   Warm the tofu

   Add the tofu with its marinade and warm it through.

8. 8

   Thicken the sauce

   Pour in the chicken stock and stir until the mixture thickens.

9. 9

   Adjust the seasoning

   Taste and add salt or pepper as needed.

10. 10

    Serve the chow mein

    Spoon the tofu and vegetable mixture over the noodles.

11. 11

    Brown the noodles

    If you like, put the noodles in a wok over medium-high heat and brown them on both sides before serving.

What is tofu chow mein?

Chow mein means stir-fried noodles, and versions of the dish are popular in Chinese cooking and Chinese-American restaurants. This recipe takes an American-style approach, serving egg noodles with fried tofu, vegetables and a thick, savoury sauce.

Fried tofu gives the dish a firmer, crisp-edged contrast to the soft noodles. Pak choi and carrot bring freshness and keep some bite when they are cooked briefly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 25g protein, 78g carbs, 24g fat.

The noodles provide most of the carbohydrates, while vegetable oil, sesame oil, fried tofu and oyster sauce contribute much of the fat. Tofu and egg noodles supply protein, though the exact amounts will vary with the brands used. Balance a serving with extra steamed vegetables or a fresh salad.

The tofu and its marinade

Fried tofu: its pre-fried surface holds together well during stirring and takes on flavour from the marinade. Slice it evenly so the pieces warm through at a similar pace.

Marinating: the recipe calls for 1 hour, so allow for that time before you start stir-frying. The method refers to marinade ingredients but does not specify exactly which listed ingredients go into it.

Get the vegetables right

Pak choi: cut the leaves and stems into similar-sized pieces where possible. Stir-fry just until crisp-tender so the stems retain a little bite.

Carrot: julienne it finely, as directed, so it cooks quickly alongside the pak choi. Adding the vegetables after the garlic helps keep them from overcooking.

Build the sauce

Cornflour: it helps thicken the liquid into a sauce that coats the tofu and vegetables. Stir as the stock is added and watch for the mixture to thicken.

Seasoning: oyster sauce, rice wine, ginger and chilli garlic paste contribute savoury, aromatic and spicy flavours. The recipe also calls for salt and pepper to be adjusted to taste.

Keep the noodles separate

Sesame oil: toss it through the cooked noodles before arranging them on the platter. This gives the noodles flavour while they wait for the topping.

Optional browning: the recipe suggests browning the noodles on both sides in a wok over medium-high heat. Keep them in place long enough to take on colour, then serve the tofu mixture over them.

Timing and serving

Allow time for the 1-hour marinade, then cook the vegetables and sauce shortly before serving. The stated total time is 100 minutes, including preparation and cooking.

Serve straight from the platter so each portion gets noodles and plenty of tofu and vegetables. A simple side of steamed greens or a light cucumber salad can round out the meal.

Recipe notes & tips

• Cook the egg noodles according to their packet directions before starting the stir-fry.
• Slice the garlic thinly so it cooks quickly and evenly.
• Prepare the vegetables and sauce ingredients before heating the wok, as stir-frying moves quickly.
• Keep the pak choi and carrot moving in the pan to cook them evenly.
• Taste the sauce before serving and adjust the salt and pepper to suit.

Variations

• More vegetables: Add extra pak choi or carrot while keeping the original vegetables crisp-tender.
• Milder sauce: Use less Thai chilli garlic paste for a gentler heat.
• Extra heat: Add more Thai chilli garlic paste to taste.
• Fresh finish: Scatter additional chopped spring onion over the plated noodles.
• Noodle browning: Brown the noodles on both sides in the wok before topping them, as the recipe suggests.

Common mistakes to avoid

• Skipping the marinade: Give the tofu the full 1 hour so it has time to take on the marinade's flavour.
• Overcooking the pak choi: Stir-fry it only until crisp-tender so it keeps some bite.
• Adding stock without stirring: Stir as you pour it in so the sauce thickens evenly.
• Leaving noodles plain: Toss them with sesame oil before arranging them on the platter.
• Seasoning without tasting: Check the sauce first, then add salt or pepper as needed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot in a pan, stirring gently; add a small splash of water or stock if the sauce has thickened in the fridge.

Frequently asked questions