Vegan Tofu and Cashew Chow Mein

Chow mein
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Ratings (7)
  • Total: 12 mins
  • Prep: 5 mins
  • Cook: 7 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
920 Calories
56g Fat
51g Carbs
61g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crunchy cashews and vegetables complement the soft texture of the noodles and tofu in this vegan chow mein dish for two.


  • 10 ounces precooked thick wheat noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons water
  • 2 tablespoons canola or peanut oil
  • 6 ounces firm tofu - cut into cubes
  • 1 carrot, julienned
  • 2 cups small broccoli florets
  • 2 cloves garlic, minced (crushed)
  • 2 teaspoons finely grated ginger
  • 1/2 cup roasted cashew nuts

Steps to Make It

  1. Loosen the precooked noodles by soaking in a bowl of hot water for 2 to 3 minutes, then drain and set aside.

  2. Mix together the soy sauce, oyster sauce, sesame oil, and water in a bowl.

  3. Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes.

  4. Add the tofu and stir-fry for 4 minutes.

  5. Add the garlic and ginger and stir-fry for a minute.

  6. Stir in the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through.