Veg Chow Mein and Sweet Sour Tofu


4 Servings


Knife, chopping board, pestle and mortar, wok, saucepan, small oven dish


For the sweet and sour tofu:

  • Drain out liquid from tofu by adding pressure, whilst covering with kitchen paper. 

  • Coat the tofu with cornflour (shaken in a plastic/ zip lock bag works well).

  • Shallow fry for a few minutes in olive or coconut oil until crispy, then drain on paper/ kitchen towel.

  • Chop pepper into cubes, and fry in a little oil until softened.

  • Combine dressing ingredients together in a jug, then pour into a hot pan, bring to simmer allowing it to thicken slightly. 

  • Return the tofu and peppers to the pan to conbine with sauce, then set aside.

For the chow mein:

  • Combine sauce ingredients together in a jug

  • Prepare the veg by slicing into thin strips of similar size (1.5 inch)

  • Bring a wok to high heat, add 1 tbsp coconut/ olive oil, then add the root and stem vegetables, keep stiring to cook evenly.

  • Add the green leafy veg, stir again for 1 minute.

  • Add the cooked noodles, stir again for 1 minute.

  • Make a space at the base of the wok, add the sauce nd allow to heat and thicken slightly, before stiring in to the noodle veg mix. 

  • Remove from heat and serve immediately, with a sprinkle of fresh herbs like coriander or mint  if you wish.


Chow Mein

200g egg noodles (cooked)

2 handfuls leafy greens (kale/chard/spinach/cabbage)

150g all or mix of:

broccoli, carrot, baby corn, chilli

100g nuts (peanuts/ cashews)

For the sauce:

3 tbsp soy sauce

1 tbsp hoisin sauce

1 tsp sesame oil

2 cloves garlic

20ml apple juice

40ml water

1 tsp cornflour

Sweet and Sour Tofu

200g firm Tofu

1 tbsp cornflour

1 red pepper

fresh coriander (optional)

for the sauce:

1 tbsp tomato puree

1/2 tbsp vinegar (cider/wine)

1 tsp soy sauce

2 tbsp maple syrup

1 tsp cornflour

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