Vegan Chow Mein with Tofu and Bok Choy (Gluten-Free)

Ingredients

• about 340 g Gluten-free chow mein noodles
• 1 block Firm tofu
• 1 head Bok choy
• 1 Carrot
• 1 cup Shiitake mushrooms
• 2 tablespoons Vegetable oil
• 4 tablespoons Soy sauce (gluten-free)
• 1 teaspoon Sesame oil
• 1 teaspoon Ginger (minced)
• 2 cloves Garlic (minced)
• 1 tablespoon Rice vinegar
• 1 teaspoon Maple syrup
• 2 Scallions (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 340 g Gluten-free chow mein noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Carefully drain the noodles in a colander and rinse them thoroughly under cold running water to stop the cooking process; set aside.
2. 2Place the 1 block Firm tofu between several layers of paper towels or a clean kitchen towel. Place a heavy object, such as a cast-iron skillet or a few cans of food, on top of the tofu and press for 15 minutes to remove excess water. Once pressed, cut the 1 block Firm tofu into 2.54 cm cubes.
3. 3Heat the 2 tablespoons Vegetable oil in a wok or a large skillet over medium-high heat until it reaches approximately 205°C (200°C). Add the 1 block Firm tofu cubes to the hot oil and stir-fry for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
4. 4While the tofu is cooking, peel the 1 Carrot and thinly slice it. Remove the stems from the 1 cup Shiitake mushrooms and slice the caps. Trim the 1 head Bok choy and roughly chop it. Add the thinly sliced 1 Carrot and the sliced 1 cup Shiitake mushrooms to the wok with the cooked 1 block Firm tofu. Stir-fry for 3 minutes over medium-high heat, until the vegetables begin to soften. Add the roughly chopped 1 head Bok choy and continue to stir-fry for another 2-3 minutes, until the bok choy is wilted but still has a slight crispness.
5. 5Add the cooked about 340 g Gluten-free chow mein noodles to the wok with the tofu and vegetables. Pour in the 4 tablespoons Soy sauce (gluten-free), 1 teaspoon Sesame oil, 1 tablespoon Rice vinegar, and 1 teaspoon Maple syrup. Add the 1 teaspoon Ginger (minced) and the 2 cloves Garlic (minced) to the wok.
6. 6Toss all the ingredients gently in the wok for 1-2 minutes, using tongs or a spatula, to ensure the noodles, tofu, and vegetables are evenly coated with the sauce. Continue to cook over medium-high heat until everything is thoroughly heated through.
7. 7Remove the wok from the heat. Sprinkle the 2 Scallions (chopped) over the vegan chow mein and serve immediately.

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