This gluten-free chow mein features crispy tofu and a flavorful sauce, making it a perfect takeout craving. Packed with a variety of vegetables, it's a delightful dish that introduces you to new types of cuisines.
1: Preheat the oven to 375°F.
2: In a mixing bowl, add prepped tofu, tapioca flour, sesame oil, and salt. Mix until tofu is coated.
3: Place the tofu onto parchment paper/silicone silpat on a baking sheet and cook for 20-25 minutes until browning.
4: Fill a large cooking pot with water and a pinch of salt, bring to a boil.
5: In a mason jar, add all sauce/dressing ingredients and stir until fully mixed. Set aside.
6: Once the water is boiling, add brown rice noodles and cook according to package instructions.
7: Once done, drain, rinse with cold water, and set aside in the empty pot. Optional to drizzle sesame oil over the noodles.
8: Check the tofu, remove from the oven, and let cool.
9: In a large cast iron skillet, turn on medium-high heat and add sesame oil.
10: Once hot, add mushrooms and scallions, sauté for 2-3 minutes.
11: Add cauliflower, bell pepper, purple cabbage, and half of the sauce/dressing. Sauté for another 3-5 minutes until cauliflower is almost fork tender.
12: Toss in the cooked pasta and pour the remaining sauce/dressing over everything.
13: Cook the chow mein for 2-3 minutes to heat through.
14: In the last minute, toss in the cooked tofu. Fold in and serve.
