Go Back
–+ servings
This Vegan Chow Mein features delicious marinated tofu and gluten free low carb zucchini noodles.
Print

Vegan Chow Mein with Gluten Free Zucchini Noodles & Marinated Tofu

This Vegan Chow Mein features delicious marinated tofu and gluten free low carb zucchini noodles.
Course Dinner
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 233kcal
Author Abbey Sharp

Ingredients

  • Marinade:
  • 360 g extra firm tofu drained, cut into cubes
  • 2 Tbsp gluten free tamari
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp fresh grated ginger
  • 1/2 tsp sesame oil
  • 1/2 tsp Vegetable Better Than Bouillon
  • 1 1/2 Tbsp coconut sugar

Sauce:

  • 1 tsp Vegetable Better Than Bouillon
  • 2 Tbsp tamari gluten free tamari
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp fresh grated ginger
  • 1/2 tsp sesame oil
  • 1 1/2 tbsp coconut sugar
  • 1 Tbsp gluten free hoisin sauce
  • 1 Tbsp cornstarch

Stir-Fry

  • 2 tsp coconut oil divided
  • 2 carrots spiralized
  • 1 cup broccoli cut into small florets
  • 4 zucchini spiralized
  • 2 baby bok choy sliced lengthwise
  • 1 bell pepper julienne
  • 225 g cremini mushrooms thinly sliced
  • Pinch salt and pepper pinch of each
  • 1 cup bean sprouts
  • Salt and pepper to taste
  • 1 scallion sliced thinly on a bias
  • White and black sesame seeds for garnish

Instructions

  • Line a plate with paper towels, add the tofu pieces and top with another few layers of paper towels. Add a plate and something heavy (like a few cookbooks) and press the moisture out of the tofu.
  • Meanwhile, in a bowl, mix together the marinade ingredients and transfer to a sealable plastic bag. Add in the pressed tofu and allow the tofu to marinate in the fridge for 1-2 hours.
  • When ready to cook, mix together the sauce ingredients in a bowl and set aside.
  • Add 1 teaspoon of the coconut oil to a nonstick skillet and cook the tofu over medium high heat until golden brown on all sides, about 4-5 minutes. Remove from the pan and set aside.
  • Wipe out the pan (to prevent the marinade from burning), add in the remaining teaspoon of oil and heat to medium high. Add the carrots and broccoli and allow to cook for 2-3 minutes. Then add in the zucchini, bok choy, bell pepper, cremini mushrooms and a pinch each of salt and pepper. The salt will help to draw out the moisture so it can start to evaporate. Allow the veggies to cook for 5 minutes, making sure to toss everything frequently.
  • Add in the sauce, and again, toss to coat. Cook until the sauce thickens, and the vegetables reach a nice al dente stage.
  • Finally, add in the bean sprouts and the tofu to rewarm and mix everything together once more. Season with salt and pepper, if desired, to taste.
  • When ready to serve, pile the tofu on top of the vegetables and noodles, top with the scallion and sesame seeds and enjoy!

Nutrition

Calories: 233kcal | Carbohydrates: 34g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1076mg | Potassium: 1202mg | Fiber: 6g | Sugar: 19g | Vitamin A: 9105IU | Vitamin C: 125mg | Calcium: 156mg | Iron: 3mg