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.
Preparation
Step 1
125 g chow mein noodles (½ packet) – 1 shallot – 3 ½ cloves of garlic – ½ 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.
Step 2
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.
Step 3
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.
Step 4
50 ml oil – 50 g mung bean sprouts – ½ 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.
Tip:
This noodle dish can also be prepared with chicken instead of tofu.
You can sprinkle the finished dish with roasted peanuts.
Recipe-ID: 1213
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125 g chow mein noodles (½ packet) – 1 shallot – 3 ½ cloves of garlic – ½ 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 – ½ 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.
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