• Before starting, wash and dry all produce. 
• To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
• Meanwhile, core, then cut pepper into 1/4-inch slices.
• Thinly slice celery crosswise.
• Thinly slice green onions.
• Peel, then mince or grate garlic.
• Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Add more ginger if you like it tangy!)

• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook for 1-2 min, stirring occasionally, until starting to soften.
• Add peppers. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
• Remove from heat. Transfer veggies to a plate, then cover to keep warm.

• Meanwhile, reheat the same pan (from step 2) over medium-high.
• 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.
• Sprinkle 2 tsp (4 tsp) sugar over top. Cook for 2-3 min, stirring often, until tofu is golden.

• To the pan with tofu, add Gravy Spice Blend, garlic and ginger. Cook for 1 min, stirring often, until aromatics are fragrant and tofu is coated.
• Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer.
• Once simmering, cook for 1-3 min, stirring often, until sauce thickens slightly.
• Remove from heat, then add veggies. Season with pepper, then stir to combine.

• Meanwhile, add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender. Reserve 1/4 cup (1/2 cup) noodle cooking water. 
• Drain noodles, then rinse under warm water. Return noodles to the same pot. Using a pair of scissors, cut up noodles in the pot.
• Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine.
• Cover to keep warm.

• To the pot with chow mein, add tofu, veggies, sauce and reserved noodle cooking water.
• Season with salt and pepper, then toss to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time.)
• Divide chili-garlic tofu noodles and any remaining sauce in the pot between plates.
• Sprinkle with crispy shallots and remaining green onions.
• Drizzle remaining chili-garlic sauce 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.