Tofu Chow Mein
Green
A vegetarian version of chow mein.
Ingredients
- Ingredient
- Amount
- Olive oil
- 40 millilitres
- Onion, diced
- 400 grams
- Garlic, peeled and crushed or finely diced
- 20 grams (4 cloves)
- Extra firm tofu
- 700 grams
- Curry powder
- 20 grams
- Salt reduced chicken stock powder
- 15 grams
- Water
- 200 millilitres
- Salt reduced soy sauce
- 60 millilitres
- Celery, finely diced
- 100 grams
- Carrot, finely diced
- 100 grams
- Mixed green vegetables^, finely diced
- 600 grams
- Cabbage*, finely shredded
- 500 grams
- Dried noodles, broken into pieces
- 250 grams
This is a School Lunch Project Menu item, best served “with Banana and Blueberry Muffin”.
Method
- Put the large saucepan or stock pot over medium heat and add the oil.
- Add the onion and cook, stirring frequently until it has started to brown.
- Turn the heat up to high and add the garlic and cook until it starts to turn golden.
- Drain the tofu well. Crumble it using your hands or a fork.
- Return the heat to medium and add the crumbled tofu. Cook, stirring frequently, until evenly browned.
- Add the curry powder and chicken stock and cook until fragrant.
- Add the celery and carrot and cook for five minutes.
- Add the water and soy sauce and cook until vegetables are tender and the liquid in the pan has evaporated by half.
- Add the mixed green vegetables and cabbage and cook until the vegetables are soft and wilted.
- Add the noodles and cook until they are soft and have absorbed the remainder of the liquid in the pot.
^Use what is in season and available to you, for example broccoli, peas, beans or zucchini. *Use Wombok (Chinese cabbage), green or red cabbage depending on availability.