Vegan Tofu and Cashew Chow Mein

Chow mein

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  • Total: 12 mins
  • Prep: 5 mins
  • Cook: 7 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
920 Calories
56g Fat
51g Carbs
61g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 920
% Daily Value*
Total Fat 56g 72%
Saturated Fat 14g 68%
Cholesterol 134mg 45%
Sodium 2265mg 98%
Total Carbohydrate 51g 18%
Dietary Fiber 9g 31%
Protein 61g
Calcium 540mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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 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.