A vegan version of the typical Cantonese Chow Fun noodles, with bok choy and red onions! This is a staple recipe that is made with fresh dry flat rice noodles! Marinate the tofu, sauté the veggies and toss together with noodles and sauce!
This recipe is vegan version of my beef chow fun noodles! These have chopped bok choy and red onions. You can also add in bean sprouts and green onions! It’s so delicious, simple and one of my favorite noodle stir-fries growing up! I still remember always asking for this chow fun and fried rice whenever we went to a Chinese restaurant.
I didn’t add any bean sprouts because they aren’t safe for pregnancy but I would usually add them in! These flat rice noodles are bought fresh and blanched for 30 seconds, then tossed with the tofu, veggies and sauce!
Vegan Tofu Chow Fun (Cantonese Recipe!)
- 1 14 oz extra firm tofu cubed
- 24 oz fresh and cooked flat rice noodles
- 2 cups bok choy chopped
- 1/2 red or yellow onion sliced
- 2 garlic cloves minced
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 tablespoon sesame oil
Sauce for Noodles
- 4 tablespoons light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- Pinch of sugar
- In a bowl, add cubed tofu and marinade ingredients: soy sauce, cornstarch, baking soda, water and oil. Allow to marinate while you prepare other ingredients.
- In a small bowl, mix together sauce ingredients: light soy sauce, dark soy sauce, sesame oil and sugar. Leave to side.
- Prepare veggies – slice bok choy and onions.
- Prepare rice noodles by separating or cut if in a large sheet to 1-inch wide. If noodles are stuck together, blanch for 30 seconds in boiling water and drain, leave to side.
- Heat up pan with oil to medium heat. Add onions and bok choy to cook until softened, add garlic. Remove from heat and add more oil to cook tofu.
- Add veggies back into pan with noodles and sauce. Stir fry and lift up noodles to mix well!