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Vegetarian Chow Mein with Honey Fried Tofu on the side.

Vegetarian Chow Mein with Fried Honey Tofu

  • Author: Ben Myhre
  • Prep Time: 1 Hour 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 1 Hour 50 Minutes
  • Yield: 2 Servings 1x
  • Category: Vegetarian
  • Method: Stir Fry
  • Cuisine: Asian

Description

This Vegetarian Chow Mein with Fried Honey Tofu takes a bit of time and patience but will knock your socks off.


Scale

Ingredients

Noodles

  • 156 grams Bread Flour
  • 1/4 teaspoon of salt
  • 1 eggs
  • 78 grams water
  • ¼ cup oil For Frying

Vegetables

  • 1 tablespoons peanut oil
  • 2 green onions
  • 1 Cup Bean Sprouts
  • 1 Baby Bok Choy
  • 23 cloves of garlic

TOFU

  • 2 tablespoons Peanut oil or other oil appropriate for high heat
  • 1 block extra firm tofu, cut lengthwise into 4ths
  • 3 Tablespoons light soy sauce
  • 2 Tablespoons thick soy sauce
  • 1 Tablespoon honey

Noodle Sauce

  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Thick Soy Sauce
  • 1 Tablespoon Sesame Oil

Instructions

Raw Homemade Chinese Noodles (steps 1-11 are the raw noodle recipe from the base Noodle Recipe, prior to frying

  1. In large bowl, mix flour and salt
  2. In separate bowl, add egg and water to make a total weight of 78g
  3. Beat the eggs and water
  4. Slowly mix egg/water mixture into flour
  5. Once mixed, knead for 5 minutes (do not add water) in the bowl
  6. Leave bowl, loosely covered and let sit for 30 Minutes
  7. Knead for an additional minute and should be a smooth ball at this point
  8. Sprinkle flour onto rolling mat and use rolling pin to roll out dough to 1mm to 2 mm thick. BE PATIENT
  9. Cut thinly with knife. In the video, she folds the dough, but I just roll it and cut the individual noodles.
  10. Once all noodles are cut, they are ready for a boil
  11. Add to Boiling water for 2-3 minutes and then strain.
  12. Add 1 Tablespoon peanut oil to wok and heat
  13. Add baby bock choy and allow to cook for 30 seconds to 1 minute or until cooked through
  14. Add green onion, bean sprouts, and garlic.
  15. Stir-fry for another 3o seconds to 1 minute
  16. Remove and set aside
  17. Add 2 Tablespoons oil to wok and turn to high
  18. While heating, cut tofu lengthwise into fourths
  19. Add soy sauces, oil, and honey to bowl and mix
  20. Once wok is heated add tofu to wok and allow to fri for 2-3 minutes or until bottom is golden brown and then flip – be sure to use a spatula to ensure tofu does not stick
  21. Allow tofu to fry for 2-3 more minutes
  22. Add sauce and allow to to cook down while flipping tofu so the sauce coats
  23. Remove tofu, pour any remaining sauce on top, and set aside in a covered container to keep warm
  24. Clean up wok and add ¼ cup oil to wok
  25. Heat
  26. Once heated, add Noodles and fry for approximately 2 minutes or until noodles are crispy. The goal here is NOT to make them crispy like the ‘from a can’ variation, but noodles that have been fried enough so they are crispy on the outside, but still noodle-like.
  27. Once noodles are crispy, add noodle sauce and allow to cook down.
  28. Re-add all vegetables to walk and incorporate everything
  29. Plate and add tofu on the side.