While trawling Pinterest for vegetarian and pescetarian recipes (one of my favourite activities – follow me!) I came across a recipe for Veggie Chow Mein by Amuse Your Bouche (a fab blog). I didn’t have the ingredients on hand, but I used this recipe for inspiration, and used the same sauce, which was delicious. Here’s how I made mine:

Tofu and Egg Vegetable Chow Mein
Serves 3
A fantastic, healthy, meatless dish packed with tasty veg
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  1. 1 medium aubergine (eggplant), cut into bite sized pieces
  2. 200g tenderstem broccoli, cut into bite sized pieces
  3. 1 carrot, peeled and julienned
  4. 1 block firm tofu
  5. 2 eggs
  6. 1/2 - 1 tsp sesame oil
  7. 250g linguine noodles (or other noodles of your choice)
  8. 1/2 tsp minced ginger
  9. 2 tbsp agave nectar
  10. 3 tbsp dark soy sauce
  11. 1 tbsp rice vinegar
  12. 1/2 tbsp brown sugar
  13. coconut oil
  14. sliced green onion
  1. Place three sheets of paper towel on a cutting board. Place the drained tofu on top. Cover with three more sheets of paper. Place a heavy pan on top of the tofu to help drain out as much water as possible.
  2. In a large skillet or wok, heat a little coconut oil. Cook the aubergine for approximately 8 minutes, stirring occasionally, until browned. Set aside in a small bowl.
  3. In the same skillet, cook the broccoli and carrot for a few minutes, until the broccoli is bright green and cooked, but still crisp. Add the vegetables to the aubergine and set aside.
  4. Remove the tofu from the paper towels and but into small cubes. Heat a little more coconut oil in the wok and cook the tofu for 10 minutes, gently turning onto all sides to brown. Meanwhile, boil the water and cook the noodles according to the package directions.
  5. When the tofu is done, remove from the pan and add to the vegetables in the bowl.
  6. Crack the two eggs into a small bowl. Add the sesame oil and whisk gently. Add the eggs to the wok, swirling so that the entire bottom is covered. Leave to cook undisturbed until the bottom is cooked and browning. Using two chopsticks, gently lift one end and start to roll the egg over onto itself. Once completely rolled, remove the egg onto a cutting board and gently slice into strips.
  7. Once the noodles are cooked, add them to the wok, along with the vegetables and tofu and all of the sauce ingredients (agave through brown sugar). Stir through completely until all of the sugar is dissolved and the ingredients are hot.
  8. Portion into bowls and top with the sliced egg and sliced green onion.
  1. If you like a bit of heat in your dish, add 1/2 mild red chilli (deseeded and sliced) to the pan with the vegetables, or drizzle a bit of sriracha sauce on top after serving.
The Pescetonian https://pescetonian.co.uk/
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