Vegan Chow Mein with Tofu

A delicious vegan dish with colorful veggies, crispy tofu, and chewy noodles covered in a savory-sweet sauce.

Ingredients:

• 200g tofu, cubed
• 200g chow mein noodles
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 cups cabbage, shredded
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp cornstarch
• 1/4 cup vegetable broth
• 1 tbsp vegetable oil

Instructions:

Press tofu to squeeze out extra liquid

To make the sauce, combine soy sauce, cornstarch, vegetable broth, rice vinegar, sesame oil, and maple syrup in a small bowl

Chow mein noodles should be prepared as directed on the package, drained, and then set aside

In a large pan, heat the vegetable oil over medium heat

After adding and cooking the tofu cubes until golden brown, remove from the pan and set aside

If additional oil is required, add it to the same pan and saut the garlic until fragrant

Stir-fry the bell peppers, onions, and cabbage until the veggies are crisp-tender

Put the tofu back in the pan, cover the vegetables and tofu with the sauce, and toss to coat everything equally

When the noodles are cooked, add them to the pan and stir everything until it's well heated

Serve hot and top with green onions or sesame seeds, if you'd like