This easy tofu chow fun combines wide rice noodles, crispy tofu, and vibrant stir-fried veggies with a savory sauce and fresh herbs for a seriously delicious vegan dinner. This one tastes even better than takeout and is almost as easy!
Nothing hits the spot quite like noodle dishes. I'm talking about a big old bowl of saucy stir-fried noodles. When I'm cranky, nothing beats vegan drunken noodles, vegan chow mein, or vegan yakisoba. Well, almost nothing. Chow fun is one majorly underrated noodle dish if you ask me, and this tofu chow fun is a total comfort food gem!
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Chow fun is a Chinese noodle dish, although I've enjoyed similar dishes at Vietnamese restaurants as well. Like lo mein or chow mein, it's stir-fried, but chow fun features wide rice noodles. You'll also find tender-crisp stir-fried veggies and a super savory sauce, and the dish is finished with a generous handful of bean sprouts, scallions, and cilantro for a burst of vibrant, fresh flavor.
It's one of my favorite dishes to order for takeout, but I actually like homemade tofu chow fun even better. It's every bit as delicious and almost as easy!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Wide rice noodles. Get the widest ones available at the store. Pad Thai noodles are available at most grocery stores, and they'll work, but if you can get wider ones at an Asian market, do it!
- Vegetable oil. Any neutral high-heat oil you like to cook with will work, such as peanut oil, corn oil, or canola oil.
- Tofu. I like using super-firm tofu for this recipe, which requires no pressing. Extra-firm will also work, but you'll need to press it.
- Soy sauce.
- Dark soy sauce. This adds color and intensifies the flavor of your chow fun. Look for it in the international aisle of the store, or try an Asian market. If you can't get ahold of it, just substitute additional regular soy sauce.
- Vegan oyster sauce. This is surprisingly easy to find! Try the international aisle of the store or an Asian market.
- Rice vinegar.
- Brown sugar. I like to use organic brown sugar to ensure the recipe stays vegan. Conventional brown sugar is sometimes processed with animal bone char.
- Toasted sesame oil. You should be able to get this in the international aisle of the store.
- White pepper. This is optional, but really adds to the distinct chow fun flavor. Feel free to skip it or substitute black pepper, which will add a touch more heat. Most stores carry it in the spice aisle.
- Onion.
- Snap peas.
- Carrots.
- Garlic.
- Ginger.
- Bean sprouts.
- Cilantro. You can skip this if you think it tastes like soap.
- Scallions.
Tip: Want to make it gluten-free? Replace both the soy sauce and dark soy sauce with gluten-free tamari, and make sure your vegan oyster sauce is gluten-free.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Steps 1 & 2: Prepare. Start by cooking your noodles in boiling water, according to the package directions. Drain and rinse them with cold water when they're done. While they boil, stir your sauce ingredients together: soy sauce, dark soy sauce, vegan oyster sauce, rice vinegar, brown sugar, toasted sesame oil, and white pepper.
Step 3: Cook the tofu. Heat some oil in a wok or skillet, then cook your tofu pieces for about 10 minutes. You'll want to cook them in batches if they don't all fit. Flip them once or twice. Transfer them to a plate when they're done.
Step 4: Cook the onion. Add some more oil to the wok or skillet, raise the heat a bit, and add sliced onion. Cook the onion until it starts to soften and brown, stirring the entire time.
Step 5: Stir-fry the vegetables. Add your snap peas and julienne-cut carrots, then stir-fry the mixture for a few minutes. You want those veggies to brighten up and soften just a tad.
Step 6: Sauté the aromatics. Push the veggies to the side, then add minced garlic and grated ginger. Sauté the aromatics briefly. Stir the entire time — they burn quickly!
Step 7: Add noodles. Cooked noodles go into the wok, followed by the cooked tofu, then carefully pour the sauce over the noodles (not on the hot cooking surface!). Stir-fry the mixture for a minute or so, until the sauce coats everything and reduces a bit.
Step 8: Finish the dish. Take the wok off of heat, then stir in your bean sprouts, cilantro, and scallions. Your tofu chow fun is ready to enjoy!
Step 9: Serve. Pile your chow fun onto plates or into bowls right away — it's best while it's fresh and piping hot. Dig in!
Variations
- Veggie swaps. Replace the carrots and/or snap peas with your favorite stir-fry veggies, like broccoli, asparagus, peppers, or baby corn.
- Protein swaps. Make it seitan chow fun or tempeh chow fun.
- Make it spicy. Add a minced chili pepper of choice along with the garlic and ginger, or stir some sriracha, sambal oelek, or chili crisp into the sauce.
- Noodle swaps. Chow fun is traditionally made with wide rice noodles, but this recipe would be just as delicious with other varieties, like rice vermicelli, soba noodles, or ramen (even if it would no longer technically qualify as chow fun).
Leftovers & Storage
Leftover tofu chow fun will keep in an airtight container in the fridge for about 3 days. Reheat it in the microwave or in a skillet on the stove, adding a splash of water if the noodles seem dry.
More Vegan Chinese Recipes
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📖 Recipe
Tofu Chow Fun
Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 1 (16 ounce/454 gram) package super-firm tofu, cut into rectangular pieces (about ½ inch by ½ inch by 1½ inches)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon vegan oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons organic brown sugar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon white pepper, optional
- 1 small onion, sliced into strips
- 1 cup sugar snap peas
- ½ cup julienne-cut carrots, about 1 medium carrot
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 cup bean sprouts
- ¼ cup chopped fresh cilantro
- 2 scallions, cut into 1-inch pieces
Instructions
- Bring a large pot of water to a boil and add the rice noodles. Cook them according to the package directions, then drain them into a colander and rinse thoroughly with cold water.
- While the noodles cook, stir the soy sauce, dark soy sauce, vegan oyster sauce, rice vinegar, brown sugar, toasted sesame oil, and white pepper together in a small bowl. Set this aside.
- Place a large wok or skillet over medium heat and coat the bottom with 1 tablespoon of the oil. Give the oil a minute to heat up, then add the tofu pieces, arranging them in a single layer (cook them in batches if they won't all fit). Cook the tofu for about 10 minutes, flipping the pieces once or twice, until golden brown. Transfer the tofu to a plate when done.
- Add the remaining oil to the wok or skillet and raise the heat to medium-high. Let the oil heat up for a minute, then add the onion. Cook the onion for about 3 minutes, stirring constantly, until it softens and begins to brown.
- Add the sugar snap peas and carrots. Stir-fry the mixture for 2 to 3 minutes, until the vegetables are tender-crisp and have intensified in color.
- Push the vegetables to the side, then add the garlic and ginger. Sauté the aromatics for about 30 seconds, stirring constantly.
- Stir the aromatics in with the vegetables, then add the noodles and cooked tofu to the wok or skillet. Carefully pour the sauce over the noodles. Stir-fry everything for 1 to 2 minutes, until the sauce thickens and coats the noodles, vegetables, and tofu.
- Remove the wok or skillet from heat, then stir in the bean sprouts, cilantro, and scallions.
- Divide onto plates and serve.
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Nutrition
Nutrition information is provided as an estimate only and may vary based on ingredients, brands, portion sizes, and preparation methods.
I haven't had chow fun since I've been vegan. I made this tonight and it was so good!
Yay!! I'm so glad you enjoyed it! Thanks Lillian!
This was the first CV recipe I've made and it was fantastic. It passed my partner's two new-recipe tests: it felt, to her, like she was eating good restaurant quality food and she went for seconds.
Full disclosure: I had to sub some veg for what was available in my produce drawer. The rest -- sauce, noodles, ingredient ratios -- was according to the recipe
This was great. Thanks!
Glad you both enjoyed it! And I totally encourage swapping out veggies in this one - stir fries are the best for that. :) Thanks so much Kristen!
When do you put the tofu back with the rest of the ingredients? Is it heated again?
It goes in with the sauce. Thanks for catching that! I've updated the post. :)