Homemade Vegan Tofu & Veggie Chow Fun
Chow Fun is one of my favorite chinese dishes. THere’s something about those silky wide rice noodles that gets me every time. So I decided to try making it at home, vegan style since I’m on a more plant based kick. I’m generally not a big tofu person but I happened to haves on hand so it was added in, but if you cook with chicken or pork or beef you could easily do those instead. Or all veg!
Unfortunately per usual I didn’t really measure but these are general guidelines for making enough for 2 people in a large pan.
What I Used:
1 package Trader Joe’s Firm Tofu - cut into bite sized pieces and pan fried
2-3 cups of chopped Chinese broccoli (could use bok choy instead) I mostly cut off the stalks and used the leaves
2-3 cups of pea shoot leaves (I LOVE THESE but you could easily use some other green or double up on the one above)
1-2 cups sliced mushrooms
1-2 cups of bean sprouts
dried wide rice noodles - not sure on the quantity I used half the package that I bought at H Mart
1 inch piece of fresh ginger grated
2-3 cloves garlic, minced
1/2 cup of soy sauce
1/4 cup of rice wine vinegar
First fry up the tofu & sauté the greens with a dash of soy sauce. Set aside as you will add these later.
Start your water boiling for the rice noodles.
In a large pan start to sauté the mushrooms with garlic in a bit of oil, remember mushrooms absorb oil so you may have to add mire
One turning golden, add the soy sauce, rice wine vinegar, and ginger. Turn it down to a simmer.
When the water is boiling add in your noodles. Mine took about 12 minutes to cook.
Just before the noodles are done cooking add in the bean sprouts & already sautéed greens to the simmering mushrooms and give it a good toss.
When the noodles are ready, remove them with tongs & toss them right into the mushroom/veggie mixture. Give it a big toss and then add the tofu for one final mix before serving.
*if the sauce reduces too much while waiting on the rice noodles add a splash of water (even the boiling noodle water) or a bit of vegetable stock. Add in small amounts and continue to simmer on low.