Vegan Tofu Chow Fun (Cantonese Recipe!)
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!
Servings 6 servings
Ingredients
- 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
Tofu Marinade
- 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
Instructions
- 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!