Preparation
Step 1
Prepare noodles according to packet instructions (usually soaking it in boiling water).
Step 2
Combine tofu with marinade and set aside for 5 minutes.
Step 3
Combine sauce ingredients in a small bowl.
Step 4
Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
Step 5
Add tofu and stir fry until starting to caramelise - about 1 minute. Stir fry gently so the tofu doesn't break.
Step 6
Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
Step 7
Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles - about 1 minute. Don't cook it too much - the bean sprouts should still be quite crisp, not wilted.
Step 8
Serve immediately.
DIRECTIONS USING HOMEMADE REAL CHINESE ALL PURPOSE STIR FRY SAUCE
Step 1
If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.
Step 2
Substitute the tofu marinade with 1 tbsp Stir Fry Sauce
Step 3
Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.
©recipetineats
Ingredients
6 oz / 180 g fresh chow mein noodles
2 tbsp oil
2 garlic cloves , minced
2 cups shredded Chinese cabbage
1/2 cup carrot , julienned
2 scallion/shallot stems , cut into 2"/4cm pieces
1 cup bean sprouts
Tofu and Marinade
5 oz / 150 g firm tofu , sliced
1/2 tbsp soy sauce
1 tbsp Chinese cooking wine
Sauce
1/2 tbsp hoisin sauce
1/2 tbsp soy sauce
1/2 tbsp chilli garlic sauce or sriracha (optional)
2 tsp sugar
1/2 tsp sesame oil
1/4 cup water
White pepper