Vegan Beef Chow Mein
Discover the ultimate comfort food with this flavorful Vegan Beef Chow Mein—a plant-based twist on the classic takeout favorite! Made with crispy, golden tofu marinated in a savory blend of soy sauce, hoisin, and sesame oil, this recipe elevates meatless dining to a new level. Fresh, vibrant vegetables like bell peppers, carrots, and crunchy mung bean sprouts are stir-fried to perfection and tossed with chewy chow mein noodles for a satisfying, umami-rich dish. Ready in just 40 minutes, this quick and easy recipe is ideal for busy weeknights or meal prep, and it's packed with protein and fresh veggies. Garnished with sesame seeds and green onions, this wholesome and delicious dish is sure to be a hit with vegans, vegetarians, and anyone looking to explore a healthier twist on Chinese cuisine.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons cornstarch
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil
- 2 teaspoons maple syrup
- 1 inch piece, grated fresh ginger
- 2 minced garlic cloves
- 2 tablespoons vegetable oil
- 8 ounces chow mein noodles
- 1 medium, sliced green bell pepper
- 1 medium, sliced red bell pepper
- 1 medium, julienned carrot
- 3 sliced green onions
- 1 cup mung bean sprouts
- 1 tablespoon sesame seeds
Instructions
Press the tofu for 15 minutes to remove excess moisture. Then cut into bite-sized cubes.
In a bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of sesame oil, 2 teaspoons of maple syrup, grated ginger, and minced garlic. Add the tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes.
Cook the chow mein noodles according to package instructions. Drain and set aside.
Sprinkle cornstarch over the marinated tofu cubes and toss to coat evenly.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu and cook on all sides until golden and crispy, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add 1 tablespoon of sesame oil. Add the sliced bell peppers and julienned carrot. Stir-fry for about 4 minutes until they are just tender.
Add the cooked noodles, the remaining 2 tablespoons of soy sauce, and the green onions to the pan with the vegetables. Stir-fry for another 2 minutes.
Return the crispy tofu to the pan along with the mung bean sprouts. Gently toss everything together until well combined and heated through, about 2 more minutes.
Transfer the Vegan Beef Chow Mein to serving plates and garnish with sesame seeds. Serve immediately.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 42.3 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1571 mg | 121% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
