1) Press tofu for an hour. Now soak the mushrooms
in cold water in a large bowl and set aside. Cube
and bake the tofu in the oven for 30 minutes at
400°C, flipping once half way through for even
baking. Let cool and sit out to dry further while
you begin prep work.
2) Set a pot of water boiling for the noodles.
While waiting for it to boil, prepare the
vegetables. Once boiling, cook noodles for about a
minute or until soft. Drain and rinse noodles well
under cold water and set aside in the pot for later.
3) Combine the sauce ingredients in a small bowl and
set aside. Heat wok over the highest heat, then
heat the oil. Add the garlic and ginger and stir-fry
until fragrant but not browned.
4) Add the vegetables and stir-fry for 3 minutes,
then add tofu and the sauce and cook another minute.
Toss in the noodles, mixing everything together
well, until noodles are hot. Serve and enjoy.
Originally Submitted
6/6/2014
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