Tofu Stir-Fry Noodles: Vegetarian Chow Mein
Cantonese stir-fry noodles with tofu and mung bean sprouts - a simple and delicious vegetarian dish with tofu marinated in Kikkoman Soy Sauce, fried and served with carrot and bell pepper.
125 g chow mein noodles (½ packet) – 1 shallot – 3.5 cloves of garlic – 0.5 red bell pepper – 50 g carrot
Cook the chow mein noodles according to the packet instructions. Finely chop the shallot and garlic. Cut the bell pepper and carrot into strips.
100 g plain tofu – 1 tbsp wheat flour – 30 ml Kikkoman Naturally Brewed Soy Sauce
Cut the tofu into cubes, marinate in Kikkoman Soy Sauce and set aside for 5 minutes. Then coat the tofu in flour and fry until golden brown. Transfer to a paper towel.
30 ml Kikkoman Naturally Brewed Soy Sauce – 75 ml water – 1 tsp potato starch
Mix the Kikkoman Soy Sauce with the water and potato starch.
50 ml oil – 50 g mung bean sprouts – 0.5 tsp chilli flakes – 2 tbsp green spring onions (chopped) – 2 tbsp Kikkoman Toasted Sesame Oil
Heat the oil in a pan, sauté the shallot and garlic, then add the carrot and bell pepper. Fry for 2-3 minutes. Add the tofu, mung bean sprouts, and cooked noodles. Mix with the sauce from step 3 and season with chilli flakes and Kikkoman Sesame Oil. Place the finished dish on plates and garnish with the chopped green spring onions.
This noodle dish can also be prepared with chicken instead of tofu.
You can sprinkle the finished dish with roasted peanuts.
Recipe as PDF
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