Vegan Chow Mein

300g firm tofu
300g chow mein noodles
½ onion, finely sliced
½ red pepper, sliced
Tenderstem broccoli or gai lan
1 pak choi
Handful bean sprouts
2 spring onions, sliced
Vegetable oil

The Tofu Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch sugar

The Sauce
1 tablespoon mushroom stir fry sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
Pinch sugar
1 teaspoon sesame oil

PREPARATION

1. Cut the firm tofu into long thin strips, keeping the pieces even in size so they cook evenly and hold their shape during stir frying.
2. Place the tofu into a bowl with light soy sauce, sesame oil and a pinch of sugar, then mix gently so the tofu absorbs the flavour without breaking apart.
3. Soak chow mein noodles in hot water for about 3 minutes, then rinse under cold water and dry lightly on a clean tea towel to keep them separated.
4. Slice onion, red pepper, broccoli and pak choi into bite-sized pieces, keeping the vegetables fairly chunky so they stay crisp during cooking.
5. In a small bowl, combine mushroom stir fry sauce, light soy sauce, dark soy sauce, sugar and sesame oil, mixing until smooth.

COOKING

1. Heat oil in a wok over medium-high heat and carefully fry the tofu strips until golden brown and crispy on all sides.
2. Remove the tofu and drain on kitchen paper, handling gently to avoid breaking the pieces.
3. Reheat the wok until smoking hot, then stir fry onions first until lightly softened and beginning to char around the edges.
4. Add red peppers and broccoli, tossing continuously over high heat to blister the vegetables while keeping them crunchy.
5. Add pak choi and bean sprouts, stir frying briefly so they soften slightly without losing texture.
6. Remove the vegetables temporarily if needed, then add a little more oil and the noodles into the hot wok.
7. Toss the noodles repeatedly using lifting and folding motions, ensuring they heat evenly and stay separated.
8. Pour in the sauce while the wok is sizzling hot, tossing quickly so the sauce coats the noodles evenly without sticking.
9. Return the vegetables to the wok and continue tossing until everything is glossy and evenly combined.
10. Drizzle over sesame oil, then gently fold through the crispy tofu and sliced spring onions just before serving.

School of Wok Tips

• Dry noodles well before frying to stop clumping.
• Handle tofu gently to keep the strips intact.
• High heat is essential for proper wok hei flavour.
• Keep vegetables crunchy for authentic chow mein texture.

FAQs

What makes chow mein noodles yellow?
The colour comes from alkaline water reacting with the flour.

Can I use different vegetables?
Yes, mushrooms, carrots or cabbage all work well.

Why fry the tofu separately?
It keeps the tofu crispy and prevents it from breaking up in the noodles.