Tofu Chow Mein
Green
A vegetarian version of chow mein.
Ingredients
- Ingredient
- Amount
- Olive oil
- 40 millilitres
- Onion, diced
- 400 grams
- Garlic, peeled and crushed or finely diced
- 20 grams (4 cloves)
- Extra firm tofu
- 700 grams
- Curry powder
- 20 grams
- Salt reduced chicken stock powder
- 15 grams
- Water
- 200 millilitres
- Salt reduced soy sauce
- 60 millilitres
- Celery, finely diced
- 100 grams
- Carrot, finely diced
- 100 grams
- Mixed green vegetables^, finely diced
- 600 grams
- Cabbage*, finely shredded
- 500 grams
- Dried noodles, broken into pieces
- 250 grams
This is a School Lunch Project Menu item, best served “with Banana and Blueberry Muffin”.
Method
- Put the large saucepan or stock pot over medium heat and add the oil.
- Add the onion and cook, stirring frequently until it has started to brown.
- Turn the heat up to high and add the garlic and cook until it starts to turn golden.
- Drain the tofu well. Crumble it using your hands or a fork.
- Return the heat to medium and add the crumbled tofu. Cook, stirring frequently, until evenly browned.
- Add the curry powder and chicken stock and cook until fragrant.
- Add the celery and carrot and cook for five minutes.
- Add the water and soy sauce and cook until vegetables are tender and the liquid in the pan has evaporated by half.
- Add the mixed green vegetables and cabbage and cook until the vegetables are soft and wilted.
- Add the noodles and cook until they are soft and have absorbed the remainder of the liquid in the pot.
^Use what is in season and available to you, for example broccoli, peas, beans or zucchini. *Use Wombok (Chinese cabbage), green or red cabbage depending on availability.
Serves: 10
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.