• Garlic
  • Olive Oil
  • Olive Oil
  • Flour
  • Broccoli
  • Carrot
  • Olive Oil
  • Egg
  • Olive Oil

Cabbage Chow Mein


  • Cooking Time:

  • Prep Time:

  • About:


  • 2 Servings:

  • Tofu and Marinade:
  • 100 g Tofu
  • 1 tbsp Soy Sauce
  • .25 tsp Sugar
  • .25 tsp Vinegar
  • dash of Garlic Powder
  • .25 tsp Olive Oil
  • 2 drops Hot Sauce
  • dash of Black Pepper
  • Tofu Fry:
  • 1 tsp Olive Oil
  • 7 g Flour
  • Vegetables For Stir-Fry:
  • 120 g Broccoli
  • 50 g Carrot
  • 50 g Mung Beans (optional)
  • 100 g Cabbage
  • .125 tsp Ginger (dried)
  • 1 clove Garlic
  • 2 tsp Olive Oil
  • Sauce Ingredients:
  • 2 tbsp Water
  • .25 tsp Broth Powder
  • 2 tsp Soy Sauce
  • .25 tsp Sugar
  • Noodles For Stir Fry:
  • 120 g Egg Noodles
  • 1 tsp Olive Oil
  1. Directions:

  2. Cut Broccoli into florets. Cut carrots into thin strips. Cut cabbage into small pieces. Rinse Mung Beans. Prepare sauce ingredients in a small bowl. Cut tofu into cubes. Finely chop garlic.
  3. Cut tofu into cubes and marinate in sauce. Refrigerate.
  4. In a pan, heat 2 TL oil and add carrots. Cook for 5 minutes. During this time, go ahead and start cooking the tofu on a separate burner (see below). Add Onions, Broccoli, Cabbage, and Mung Beans, cooking for 10 minutes more. Add garlic and dried ginger, cooking for 2 minutes. Remove from heat but keep warm.
  5. Coat the tofu with flour and add to a non-stick pan with 1 TL oil. Lightly brown tofu on medium-low heat on all sides. Set aside and keep warm.
  6. In another pan, add 1 TL oil and add noodles and sauce, cooking the noodles until liquid is gone. Mix in the vegetables and tofu.