TOFU CHOW MEIN
It all balances with the crisp tofu and vegetables. I enjoyed this chow mein (stir fried) for days. Hope you enjoy this Tofu Chow Mein recipe as much as I did.
1 lb. egg noodles, cooked according to package directions 1 TB sesame seed oil 3 TB vegetable oil 6 cloves garlic, thinly sliced 4 baby bok choy, ½-inch slices 1 small carrot, peeled, julienne 1 c. chicken broth pinch salt, freshly ground black pepper Marinade: 2 TB cornstarch ¼ c. Shaoxing (Chinese rice wine) ½ c. oyster sauce 1 TB ginger, finely chopped 1 bunch green onion, chopped 1 tsp. freshly ground black pepper 1 TB Thai chili garlic paste 2 (5 oz.) blks. fried tofu, ¼-inch slices
In a mixing bowl; combine tofu with marinade ingredients. Marinate 1 hour. Toss noodles with sesame oil; place onto serving platter. In a wok or stir fry pan over medium heat; warm vegetable oil. Stir fry garlic until tender. Add bok choy and carrots; stir-fry until crisp tender. Add tofu with marinade; warm through. Add broth; stirring until thickened. Season as needed. Spoon over noodles.
Serves 6. Optional to place noodles in a wok over medium high heat; brown on both sides.