Quick Wok-Tossed Vegetarian Chow Mein

Quick Wok-Tossed Vegetarian Chow Mein skips traditional oyster sauce for a fast plant-based Scratch Sauce. You soak sliced firm tofu for just 5 minutes before tossing it in a hot wok with fresh cabbage, carrots, and noodles. A brief final mix keeps the bean sprouts crisp and finishes the meal.

The noodles

Fresh chow mein noodles form the base of this dish. The recipe calls for 6 oz (180 g) of fresh noodles. You soak them in boiling water off the heat. Your specific package will dictate the exact soaking instructions. The noodles need to soften without turning to mush before they hit the hot pan. Alternatives such as hokkien noodles or rice noodles work as direct replacements if you cannot find chow mein noodles.

Tofu & Marinade

Firm tofu provides the protein. You slice 5 oz (150 g) of firm tofu and place it in a bowl. You pour 1/2 tablespoon of soy sauce and 1 tablespoon of Chinese cooking wine over the slices. A careful stir coats the pieces. The tofu sits for 5 minutes to absorb the liquids.

You have several options if you do not keep Chinese cooking wine in your pantry:

• Sake serves as a direct replacement.
• Sherry works just as well.
• Mirin provides another option, provided you omit the 2 teaspoons of sugar from the Scratch Sauce.

Scratch Sauce and shortcuts

Standard chow mein uses oyster sauce. This vegetarian version builds a Scratch Sauce from plant-based pantry staples instead. A small bowl holds 1/2 tablespoon of hoisin sauce, 1 1/2 tablespoons of soy sauce, 2 teaspoons of sugar, 1/2 teaspoon of sesame oil, 1/4 cup of water, and white pepper. You can add 1/2 tablespoon of chili garlic sauce or sriracha if you want a spicy element.

The Store-Bought Shortcut replaces both the marinade and the Scratch Sauce with a commercial vegetarian stir-fry sauce. Raw tofu slices need 1 tablespoon of the prepared sauce for a quick toss. You mix 1/4 cup of the prepared sauce with 1/4 cup of water for the noodles. You pour this mixture into the wok at the end of cooking.

Wok technique

The cooking process moves fast. A large skillet or wok needs high heat. Hot oil cooks 2 minced garlic cloves in 10 seconds. Constant stirring keeps the garlic from burning.

The marinated tofu goes into the pan right after the garlic. Careful movements prevent the tofu pieces from breaking apart. Aggressive stirring will break the tofu slices. One minute of cooking turns the edges brown. This step caramelizes the tofu without breaking the slices.

Vegetables and serving

You add 2 cups of shredded Chinese cabbage and 1/2 cup of julienned carrot to the pan next. A brief stir softens the vegetables slightly. The final stage brings all the components together. The soaked noodles, 2 scallion stems cut into 2-inch (4 cm) pieces, 1 cup of bean sprouts, and your chosen sauce mixture go into the wok.

One minute of tossing warms the noodles. The sauce reduces and coats the entire dish. Excess heat at the end causes the bean sprouts to wilt and lose their crisp texture. The sprouts must remain crunchy. The pan comes off the stove as soon as the sauce coats the noodles. You should serve the dish immediately after cooking.