Vegan Chow Mein (quick and easy!)
If you love takeout but want a homemade version that’s just as delicious (or dare I say, even better), this vegan chow mein recipe is for you!
Ingredients
For the Stir Fry:
- 1/2 block extra firm tofu cubed
- 1 tbsp canola oil
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1/2 shallot thinly sliced
- 3 large garlic cloves minced
- 1/4 cup shredded carrots optional
- 4 oz enoki mushrooms
For the Sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 2 tbsp vegan oyster sauce
- 2 tsp sesame oil
- Black pepper to taste
- 1 tbsp brown sugar
- Sriracha to taste
Garnish
- For Garnish:
- Scallions sliced
Instructions
- Prepare the tofu: If you haven’t already, bake your tofu at 400°F for 20 minutes in your airfryer, or until lightly golden brown. This gives it a great texture that holds up well in the stir-fry.
- Cook the veggies: In a large pan or wok, heat the canola oil over medium-high heat. Add the shallot and garlic, stirring for about 1-2 minutes until fragrant.
- Add the veggies: Toss in the bell pepper, carrots, and enoki mushrooms. Sauté for another 2-3 minutes until they soften but still have a bit of crunch.
- Mix the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, vegan oyster sauce, sesame oil, black pepper, brown sugar, and sriracha.
- Combine everything: Add the baked tofu and cooked noodles to the pan. Pour the sauce over everything and toss well to coat. Let it cook for another 2 minutes so the flavors meld together.
- Serve and enjoy: Remove from heat and garnish with fresh scallions. Serve hot and dig in!
