Kopan Chow Mein

Submitted by 49flavours

"A variation of a recipe from "The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monestary". It freezes very well and there are many different combinations you could try where it calls for mixed vegetables."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 8

ingredients

• 3 tablespoons olive oil
• 16 ounces tofu, cubed
• 3 cups mixed vegetables, chopped (try 1 head of cauliflower and 4-5 carrots)
• 1 lb egg noodles
• 1 tablespoon Earth Balance margarine
• 1⁄2 tablespoon ginger, minced
• 1⁄2 cup onion, diced
• 8 ounces mung bean sprouts
• 2 -3 garlic cloves, pressed
• 1⁄2 cup frozen peas
• 2 cups fresh spinach, chopped
• 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
• 1⁄2 teaspoon chili powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 -2 tablespoon ketchup (optional)

directions

1. 1) Add oil to a skillet and fry the tofu until brown. Drain on paper towels and set aside.
2. 2) Parboil the mixed vegetables for 5 minutes, then drain and set aside.
3. 3) Cook the egg noodles according to package directions and drain. Stir in the margarine and set aside.
4. 4) Add oil to a skillet and saute the ginger and onion for 2 minutes. Add the bean sprouts and garlic and saute for 1 more minute. Add the peas and spinach for 1 minute. Add the mixed vegetables for 1 minute. Then add the noodles, soy sauce and spices and mix well for 1 minute.
5. 5) Remove from the heat, add the tofu and serve hot.