Ingredients
Marinade
1 14-ounce package of extra firm tofu, pressed
2 tablespoons soy sauce
1 tablespoon caster sugar
2 tablespoons minced ginger
1 minced garlic clove
1 tablespoon cooking sherry
1 tablespoon sesame oil
2 teaspoons cornstarch
Sauce
1 1/2 tablespoons cornstarch
1 tablespoon caster sugar
1 tablespoon apple cider vinegar
2 tablespoons cooking sherry
1/2 teaspoon salt
2 tablespoons ketchup
1 cup beef flavored vegetable broth
Chow Mein
1 pound of chow mein noodles
1 medium onion, thinly sliced
1 green and 1 red bell pepper, thinly sliced
4 medium tomatoes, cut into 1/2 inch wedges
1 tablespoon oil
Directions
Cut the tofu into thin square shaped pieces. I did this by taking the block and slicing into 1/4 inch slices (10-12 slices in a block of tofu) and then cutting those pieces into 3 parts. Mix marinade ingredients with the tofu and set aside.
Mix the sauce ingredients and set aside.
Cook the chow mein noodles according to the direction on the package. Rinse well with cold water and drain. Toss with a tablespoon of oil so they don’t stick together.
If you have an air fryer, I recommend cooking the tofu this way for 12 minutes at 375 degrees. If you don’t have an air fryer, you can pan fry the tofu in a wok with a small amount of oil until crisp. In either case, drain off the marinade first, saving it. Once cooked, set tofu aside.
Heat a wok on medium high and add 1 tablespoon of oil. Add the onions and peppers and stir fry for a few minutes. Add the tomatoes with the left over marinade and cook for a few minutes. Add the sauce to the wok and cook, stirring until it boils and thickens. You will see the sauce turn from cloudy to glossy as the cornstarch thickens.
Place a portion of noodles in a bowl and spoon sauce and veggies on top. Place cooked tofu on top and enjoy!
Note
I had never had this but my husband missed tomato beef chow mein from his childhood. From what I have read, this is considered a classic recipe from Chinatown in San Francisco from the 1960s and 1970s.
