Chinese Tofu Veggie Chow Mein {Gluten-Free, Vegan}
Recipe type: Dinner/Lunch
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Yield: 5 servings
Tools: Kitchen scale, 3-quart saucepan, knife and cutting board, 12-inch sauté pan or cast iron pan, strainer, measuring cups and spoons
  • 9 cups water
  • 10 oz (283 g) uncooked gluten-free brown rice spaghetti
  • 1 tablespoon canola oil
  • 9 oz (255 g) sugar snap peas
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • 8.5 oz (241 g) baked tofu cubes (made from 1 pack of 15 oz fresh firm tofu, see note)
  • ½ teaspoon red pepper
  • ¾ teaspoon cumin powder (fresh ground preferred)
  • ½ teaspoon salt
  • ½ tablespoon gluten-free soy sauce
  • (optional) 1 teaspoon chili oil (see note)
  1. Bring a saucepan of water to a boil. Add uncooked spaghetti and cook according to package directions; rinse with cold water and drain.
  2. While the spaghetti is cooking, remove and discard the stem end and string from each sugar snap pod. Cut them in half lengthwise.
  3. Heat a sauté pan over high heat. Add 1 teaspoon of oil when the pan is hot. Wait for approximately 10 seconds until the oil is hot and then add garlic and ginger. Stir quickly until they are fragrant. Approximately 20 seconds. Add sugar snap peas, roasted tofu, red pepper, cumin powder, and ¼ teaspoon of salt. Stir until the snap peas are crispy and tender. Approximately 3 minutes. Set aside in a plate.
  4. Heat the rest of oil in the sauté pan over medium heat. Add the spaghetti and stir briefly. Add soy sauce and the remaining salt. Stir to combine. Approximately 1 minute. Add the snap peas and tofu to the spaghetti and toss gently. Serve immediately with chili oil at the table.
This recipe does contain brown rice spaghetti, but if you want a low carb/grain free version, use spaghetti squash! The Kitchn has a wonderful tutorial on how to prep it. Just gently toss together the sautéd tofu and veggie with the spaghetti squash before serving. Frying the spaghetti squash may turn the squash into mush. The squash version contains approximately 175 calories per serving. Here's to nature's trick on pasta!

See link here for the preparation of oven baked tofu.

See link for homemade chili oil.

Nutritional information calculated with whole grain brown rice spaghetti.
Nutrition Information
Calories: 307 Fat: 8.3 g
Recipe by Foodie Fiasco at