Mushroom Chow Mein with Crispy Tofu

Have you missed noodle dishes since going vegan? Or maybe you want to know how to recreate an authentic tasting Asian chow mein?
Once you make this, I guarantee you will not miss takeaway noodles again!

Plated up; chow mein with the crispy tofu

I will admit it; I miss ordering greasy Chinese noodle dishes without worrying if the noodles are egg, if the sauce contains any animal derivatives or if it was cooked in a separate pan. My favourite noodle dish I used to always order was mushroom or chicken chow mein and until recently I haven’t cooked anything near to what I remember tasting.

Then, one night, BAM! It just all came together!

Chopping board messiness

The beauty of this dish is that you can add or take ingredients out according to your personal preference. First time I cooked it I kept the vegetables to just mushrooms and bean sprouts; but tonight I added in some broccoli and it was very , very good!

The amazing grill pan- cooking the tofu

The trick to getting the tofu to not fall apart is minimal movement! Turn them as little as possible! Use a grill pan if you can because it helps to seal in flavours and cook the tofu really well. I was given this grill pan by my fiance’s aunt and by JOVE it has been great to cook in!!

Chow mein cooking with the tofu in the background

Cooking times can vary due to the adaptable nature of this dish obviously dependent on things like the kind of noodles you use and how much soy sauce you add in.
Just enjoy it; let your cooking spirit be free and creative!

Mushroom Chow Mein with Crispy Tofu (vegan)

  • Servings: 2
  • Difficulty: easy
  • Print


For the chow mein
●1 large / 2 medium white onions, sliced
●2 cloves garlic, diced
●200g chestnut / white mushrooms, sliced
●200g beansprouts
●1 pack Amoy Singapore noodles
●3-4 tbsp soy sauce
●1tbsp vegetable oil

For the crispy tofu
●1 block silken tofu
●2 tbsp soy sauce
●2  tbsp liquid smoke
●1 tbsp oil
(A grill pan, if you have one)

Start the tofu cooking first:
1. Drain the tofu and pat dry. Slice into thick slices then in half. Heat oil in the grill pan and coat both sides of the tofu in the oil in the pan. Leave to cook for about 10 minutes on a medium heat, while you cook the chow mein, until carefully turning over.
5. Turn the pieces over, carefully, and add in the soy sauce and liquid smoke and cook for a further 10 mins or until both sides of the tofu is crispy and brown.

Then start the chow mein:
2. Heat the oil in a wok and add in the onion and garlic. Cook for 2 minutes or until translucent or soft on a medium heat.
3. Add in the broccoli and cook for a further 5 minutes.
4. Add in the pack of noodles (both packs within the parent pack!) and break up gently by stirring a lot. Now go back to the tofu (see step 5 above)
6. Add in the soy sauce and the mushrooms. Cook for a further 5 minutes or until the broccoli and mushrooms are soft.
7. This is where you add in extra flavours or quick-cooking veg that you want.

Plate up and enjoy! 🙂

From my ASUS ME572C to you


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