Vegan gluten-free chow mein

I have never made chow mein, to be honest, I never really liked chow mein before I went vegan. However, I whipped this up, based loosely off of many traditional chow mein recipes. This variation was light, had a delicious sesame flavor and was loaded with veggies. This is a great addition to any asian food themed night or can be the star of the meal. 

Ingredients

Marinade:

Large block of extra firm tofu, pressed, drained and cubed

1/4 cup coconut aminos

4 slices of pickled sushi ginger

1 garlic clove, minced

Stir-fry:

One box of rice noodles (I used Thai Kitchen brand)

3 tsp sesame oil

2 garlic cloves, minced

2 scallions, chopped

1/2 cup vegetable broth

1 small head shredded green cabbage

1 cup snap peas

1 red bell pepper, sliced

2 cups bok choy leaves

1 cup shelled edamame (frozen or fresh)

Handful of mung bean sprouts

1/2 cup canned baby corn, drained and rinsed

1/4 cup coconut aminos

Instructions

Put tofu in a bowl with marinade, allow to absorb for 15 minutes prior to cooking.

Cook the noodles, according to the package directions. Do not overcook. Drizzle with sesame oil to deter from sticking.

In a large frying pan or wok, heat vegetable broth and add garlic and scallions, stir-fry for two minutes.

Add tofu to pan, marinade and all. You may need to add more sesame oil to pan. Cook an additional five minutes.

Add vegetables and cook til softened. 

Add coconut aminos and noodles, cook an additional four minutes.

Serve immediately, garnished with additional scallions and chopped peanuts, if desired.

You will be able to serve up to four people or have many meals worth of leftovers.