• Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high. 
  Wash and dry all produce.
• Heat a large non-stick pan over high.
• While the pan heats, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. 
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with salt and pepper, then sprinkle Cream Sauce Spice Blend over top. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
• Transfer tofu to a plate.

• Reduce heat to medium-high. Add 1/2 tbsp (1 tbsp) oil to the same pan, then add cabbage and carrots. 
• Cook for 2-3 min, stirring often, until tender. 
• Remove from heat, then transfer veggies to plate with tofu. Cover to keep warm.

• Meanwhile, to the boiling water, add chow mein noodles. Cook uncovered for 1-2 min, until tender. 
• Drain noodles, then rinse under warm water.
• Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
• Use a pair of scissors to make a few snips in the pot to cut up noodles. 

• Add soy sauce mirin blend, hoisin sauce, ginger-garlic puree and 1/3 cup (1/2 cup) water to the same pan (from step 2). 
• Bring to a simmer over medium-high. Cook for 2-3 min, until slightly thickened.

• To the pot with chow mein noodles, add tofu, veggies and sauce.
• Season with salt and pepper, then toss to combine. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.) 

• Divide tofu chow mein between plates.
• Drizzle as much sweet chili sauce over top as you like.
• Sprinkle crispy shallots and snip green onions over top.

If you've opted to get tofu, while the pan heats, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.