Tofu Vegetable Chow Mein

INGREDIENTS

• 1 lb Cantonese Steamed Chow Mein Noodles
• 3 cups snow pea leaves
• 1 carrot sliced into matchsticks
• 2 celery sliced horizontally
• 2 cups cabbage thinly sliced
• 2 cloves garlic minced
• 210 grams smoked tofu diced
• 2 tablespoon regular soy sauce
• 1 tablespoon dark soy sauce
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• 3 tablespoon avocado oil
• ½ teaspoon sesame seeds optional garnish

INSTRUCTIONS 

1. Soak your chow mein noodles in hot water for 3 minutes until loosened. Strain in a colander, season with sesame oil and set aside.
2. In a hot wok set on medium high heat, with 1 tablespoon of avocado oil, fry your diced tofu on all sides until evenly browned. Remove from wok and set aside.
3. Next into the wok, add another tablespoon of oil and sauteed your vegetables with garlic until they are softened. Tip: Sauteed vegetables in order of hardness (carrots, celery, cabbage, snow pea leaves). Remove from wok and set aside.
4. Add 1 tablespoon of oil into wok and throw in the noodles. Stir to heat through and hot you begin to see steam, season with salt, pepper, light and dark soy sauce, and mirin. Toss and combine noodles with sauce until they’re evenly coated.
5. Then mix back in the vegetables and tofu. Serve and enjoy! Optional: Sprinkle over top with sesame seeds.