Vegan Tofu and Cashew Chow Mein

Chow mein
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  • 12 mins
  • Prep: 5 mins,
  • Cook: 7 mins
  • Yield: 2 servings
Ratings (7)

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

What You'll Need

  • 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

How 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.
    Nutritional Guidelines (per serving)
    Calories 920
    Total Fat 56 g
    Saturated Fat 14 g
    Unsaturated Fat 25 g
    Cholesterol 134 mg
    Sodium 2,265 mg
    Carbohydrates 51 g
    Dietary Fiber 9 g
    Protein 61 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)