• Bring a large pot of salted water to a boil over high (use same for 4 servings).
• Wash and dry all produce.
• Peel, then halve carrot lenthwise. Cut into 1/8-inch half-moons.
• Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves a second time to wash away any hidden dirt.)
• Peel, then mince or grate garlic.

• To a medium bowl, add peanut butter and 1/2 cup (3/4 cup) warm water. Whisk until smooth.
• Add soy sauce, vegetarian oyster sauce and hoisin sauce. Whisk to combine.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec, until melted.
• Add carrots, bok choy and coleslaw mix. Season with salt and pepper and cook for 3-4 min, stirring often, until tender-crisp. Transfer to a plate.

• Meanwhile, add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender.
• Drain noodles, then rinse under warm water.
• Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then toss gently to coat.
• With the noodles in the pot, using a pair of scissors, make a few cuts to cut up noodles. Set aside.

• Return the same pan (from step 3) to medium-high.
• While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
• When hot, 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. 
• Add garlic and 2 tbsp (4 tbsp) water. Cook for 30 sec, stirring often, until fragrant.
• Add veggies and sauce mixture (from step 2). Stir to combine.

• To the pan with tofu and veggies, add noodles. Stir to coat.
• Divide noodles between bowls.
• Sprinkle sesame seeds over top.

If you've opted to get tofu, while the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written