Vegan chow mein
For the sauce:
3dl water
1dl soy sauce
2 tbsp corn starch
2 tbsp brown sugar
5 cloves garlic, crushed
2 tbsp ginger, minced
1 tsp sesame seed oil
1 tsp sricha sauce (optional)
Mix in a small bowl until the corn starch and sugar are disolved
For the stir fry:
500g mixed chopped oriental vegetables
200g tofu, cubed
50g cashews, unsalted, soaked for 4 hours in water
500g noodles
2 tbsp sunflower oil
Stir fry the tofu cubes until brown, then add vegetables and cashews (drained).
In the meantime boil then drain the noodles. When the vegetables and tofu look decently stir fried, add the noodles and the sauce. Mix regularly for three minutes until the sauce thickens. Serve immediately.
3dl water
1dl soy sauce
2 tbsp corn starch
2 tbsp brown sugar
5 cloves garlic, crushed
2 tbsp ginger, minced
1 tsp sesame seed oil
1 tsp sricha sauce (optional)
Mix in a small bowl until the corn starch and sugar are disolved
For the stir fry:
500g mixed chopped oriental vegetables
200g tofu, cubed
50g cashews, unsalted, soaked for 4 hours in water
500g noodles
2 tbsp sunflower oil
Stir fry the tofu cubes until brown, then add vegetables and cashews (drained).
In the meantime boil then drain the noodles. When the vegetables and tofu look decently stir fried, add the noodles and the sauce. Mix regularly for three minutes until the sauce thickens. Serve immediately.