A hearty plant-based dish that is great to share with friends
Prep Time:
Cooking Time:
Chow Mein:
For the sauce:
Sweet and Sour Tofu
For the sauce:
A hearty plant-based dish that is great to share with friends
Tofu contains isoflavones, which have a variety of health benefits, such as easing menopause symptoms. Tofu is also a good source of ‘complete’ protein, containing all 9 essential amino acids.
Prepare the Tofu by draining off water, and cutting into 5cm thick slices.
With a clean tea-towel or kitchen roll, press down to squeeze out excess liquid out
cut into bite-sized chunks.
Place tofu in a small food/ zip lock bag with 1 tbsp cornflour and shake to coat well.
Add 4 tbsp olive oil to a Wok and bring to heat.
Fry the tofu in batches, until golden brown, then drain on a piece of kitchen roll.
Chop the pepper into bite-size cubes and fry in a saucepan with a little oil for 5 minutes.
Mix the sauce ingredients and add the mix to the saucepan, followed by the tofu, stir to combine and once sauce thickens, remove from heat.
Place nuts in an ovenproof dish and toast for 6 mins at 200 deg C, remove and chop into pieces.
Chop the carrots/ corn/ broccoli into long thin strips around 2 inches in length.
Slice greens finely.
In a jug, mix together all sauce ingredients.
In a wok, on high heat, add 1 tbsp sesame oil, then all the veg, tossing until vibrant in colour and softened (2-3 mins).
Next, add the noodles, toasting in oil slightly for (1-2 mins).
Clear a little space in the base of the pan to add the chow mein sauce. Let it thicken slightly and then fold into the noodles to combine.
Remove from heat and sprinkle with toasted nuts to serve.