Gluten-Free Vegan Chow Mein

Balancing the vegetables with noodles and the flavourful sauce is the success of this stunning dish. Stir fries are incredibly quick way to cook and the short time means all the ingredients retain most of their flavour, texture and nutrients. The idea is to constantly toss the ingredients so they stir fry rather than fry. You can vary the vegetables, but I found these truly bring out the ethnic chow mein flavour. Enjoy

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup  gf tamari soy sauce
• 1  tablespoon  fresh  minced ginger
• 2  garlic cloves, minced
• 2  teaspoons  sesame oil
• 2  teaspoons pure maple syrup
• 1⁄2 teaspoon tapioca starch
• 12  ounces  gluten-free  chow mein noodles
• 2  tablespoons extra virgin olive oil
• 16  ounces extra firm tofu, drained and dried with paper towel. Cut into small cubes
• 2  cups  thinly sliced napa cabbage
• 2  carrots, julienned
• 1  medium zucchini, julienned
• 2  cups bean sprouts
• 3  green onions, thinly sliced (spring)
• 1  tablespoon sesame seeds

Directions

1. In a small bowl whisk together tamari sauce, ginger, garlic, sesame oil, maple syrup and tapioca starch. Set aside.
2. Cook noodles per package directions, drain and refresh under cold running water. Set aside.
3. Heat a wok over medium heat, add 1 tablespoon of olive oil. Add the tofu and stir-fry for 4 - 5 minutes until crispy. Reduce heat to low and add 1/3 of the sauce. Stir to coat the tofu, then transfer to a plate and set aside.
4. Add remaining olive oil to the wok and heat over medium heat. Add cabbage, carrots and zucchini and stir-fry for 5 minutes. Add noodles and remaining sauce and cook until heated through. Add tofu and bean sprouts and stir fry over low heat for 2 more minutes.
5. To serve, top with green onions and sesame seeds.