Vegan Lo Mein with Crispy Tofu
This vegan lo mein is a better than your favorite take out! It combines tender noodles enveloped in a savory sauce of soy sauce, sesame, garlic and ginger. Add in some vibrant veggies and crispy asian-inspired tofu, and you have a better-than-takeout version of one of the most popular dishes!
Is lo mein vegan?
Lo mein can be vegan depending on how it’s prepared. Traditional lo mein typically includes egg noodles, but if you use wheat noodles, rice noodles or vegan lo mein noodles the dish can be vegan. Some will also add pieces of cooked egg in the lo mein too. The sauce used in lo mein is usually vegan (made from soy sauce) which is typically vegan but you may want to check labels or ask the restaurant about specific ingredients.
You will also love…
- If you love asian dishes like this…try out my flavorful Miso Glazed Tofu!
- My Asian Tofu Buddha Bowl is a healthy weeknight meal with a delish creamy asian sauce!
- Everyone loves this Thai Peanut Tofu Quinoa Bowl that’s super easy to throw together and has a mouthwatering peanut sauce.
Ingredients
- Lo mein noodles – Traditional lo mein noodles are not vegan because they contain egg, but some versions out there are vegan like these whole wheat lo mein noodles. You can really use any small long noodle you like including spaghetti noodles or udon.
- Veggies – Red pepper, Purple cabbage, Shredded carrots, Broccoli or broccolini
- Tofu – Extra firm tofu (make sure to drain and press this!) This is the best type of tofu to use for this vegan lo mein. I don’t recommend a silken, soft, or firm tofu. I press my extra firm tofu in a tofu press for about 20 minutes. You will also marinate your tofu in a simple sauce of soy sauce, garlic powder, maple syrup, and a touch of sesame oil. (This is a simpler version of my other Crispy Asian Tofu recipe that has a homemade simmered sauce on the stovetop).
- Lo Mein Sauce – Lo mein sauce is actually incredibly easy to make. It’s simply a mixture of soy sauce, brown sugar, and red pepper flakes (you can leave out the red pepper flakes if you don’t like heat). Some recipes will use dark soy sauce as well, but for simplicity sake and utilizing the most common ingredients in a kitchen, we will use regular soy sauce.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Veg – Feel free to add or swap other veg in this recipe such as snap peas, onion, shallot, spinach, bok choy, bamboo shoots, and more!
- To make this gluten-free – choose a gluten-free spaghetti noodle and swap with coconut aminos or tamari for the soy sauce
How to Make Vegan Lo Mein
Start by Making Crispy Tofu
Cut tofu into 1-2 inch cubes. In a large bowl or glass container, whisk up your simple sauce. Add you tofu cubes and gently stir or toss until coated.
Air fry at 400 F for 12-15 minutes, shaking halfway. Or bake at 400 F for 20-25 minutes, flipping halfway. Cook until browned and crispy.
Make Lo Mein Noodles & Sauce
Cook your lo mein noodles to package instructions. Rinse and set aside.
Whisk together your lo mein sauce in a small bowl and set aside.
Vegetable Stir Fry
While your tofu and noodles are cooking, begin to make the stir fry. In a large pan or wok, heat sesame oil over medium heat. Add minced garlic and ginger and cook for 1-2 minutes until slightly browned and fragrant.
Add sliced red pepper, carrots, and purple cabbage. Cook for 3 minutes, stirring occasionally. *If you are using regular broccoli, not broccolini, add it now too.
Push those veggies to the side of the pan so they get less heat. Add you broccolini stems over the heat. Cook for 4-6 minutes, flipping occasionally, until broccolini are vibrant green and slightly crisp.
Combine
Add lo mein noodles and sauce to the vegetable stir fry. Toss in diced green onions if desired. Combine. Cook over medium heat for 3-4 minutes until the noodles and veggies absorb the sauce and are warm.
At this point you can either add your crispy tofu and mix it in or just add your tofu pieces on top of the stir fry.
Serve
Serve warm with more diced green onion, sesame seeds, cilantro – or any other topping you like! Enjoy!
How to Store Leftovers
Let your dish cool completely then place in an airtight container (I like glass personally). Store in the fridge for up to 4 days. Reheat stovetop or microwave for convenience.
Are lo mein noodles vegan?
Traditional lo mein noodles are not vegan because they contain egg.
What is a substitute for egg noodles in lo mein?
You can simply substitute with spaghetti, udon, soba, or rice noodles. There was a version of a whole wheat lo mein noodle that you can get on Amazon.
What else can I add to vegan lo mein?
You can add (or swap) any other veggie you love. Some people love bok choy, snap peas, or mushrooms in lo mein!
Can I make this gluten-free?
You can definitely make this vegan lo mein gluten-free. Choose a gluten-free spaghetti noodle and swap the soy sauce for tamari or coconut aminos.
Pro Tips ✔️
- Use the largest skillet you have. This dish makes 6 servings with all the veg, noodles, and tofu – so you will want to use a large skillet or wok to fit all this and cook evenly!
- Don’t overcook your veggies – Make sure to watch your veggies that they don’t start to get soggy. Crisp, yet seared, veggies are the best for lo mein!
- How to get crispy Asian tofu – Press your tofu using a tofu press or heavy objects for about 20 minutes. Dry it with a paper towel then cut into cubes. Coat in the sauce and air fry at 400 F for 12-15 minutes or until crispy! Air frying is definitely the best way to get crispy tofu (with minimal oil!)
Don’t scroll past these incredible noodle dishes!
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Vegan Lo Mein with Crispy Asian Tofu
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Equipment
- Large pan or wok
Ingredients
- 10 oz lo mein noodles (vegan)* See note or udon noodles, wheat noodles, spaghetti
- 2 tbsps toasted sesame oil
- 3 cloves minced garlic
- 1 tsp ginger paste or minced ginger
- 1 large red pepper thinly sliced
- 1 cup matchstick carrot
- 2 cups chopped red cabbage
- 6 oz broccolini (trim bottom of stems) or regular broccoli
- 2 diced green onions *the dark green part
Lo Mein Sauce
- 4 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes optional
Crispy Asian Tofu
- 14 oz extra firm tofu drained and dressed
- 2 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp toasted sesame oil
- 1/2 tsp garlic powder
Optional Toppings
- chopped cilantro
Instructions
Crispy Tofu
- To make your tofu, start by cutting it into 1-2 inch squares. In a large bowl or glass container, whisk up your simple sauce. Add you tofu cubes and gently stir or toss until coated.14 oz extra firm tofu, 2 tbsp soy sauce, 1 tsp maple syrup, 1 tsp toasted sesame oil, 1/2 tsp garlic powder
- Air fry at 400 F for 12-15 minutes, shaking halfway. Or bake at 400 F for 20-25 minutes, flipping halfway. Cook until browned and crispy.
Lo Mein Noodles & Sauce
- Cook your lo mein noodles to package instructions. Rinse and set aside.10 oz lo mein noodles (vegan)* See note
- Whisk together your lo mein sauce in a small bowl and set aside.4 tbsp soy sauce, 1 tbsp brown sugar, 1/2 tsp red pepper flakes
Vegetable Stir Fry
- While your tofu and noodles are cooking, begin to make the stir fry portion. In a large pan or wok, heat sesame oil over medium heat.Add minced garlic and ginger and cook for 1-2 minutes until slightly browned and fragrant.2 tbsps toasted sesame oil, 3 cloves minced garlic, 1 tsp ginger paste or minced ginger
- Add sliced red pepper, carrots, and purple cabbage. Cook for 3 minutes, stirring occasionally. *If you are using regular broccoli, not broccolini, add it now too).1 large red pepper, 1 cup matchstick carrot, 2 cups chopped red cabbage
- Push those veggies to the side of the pan so they get less heat. Add you broccolini stems over the heat. Cook for 4-6 minutes, flipping occasionally, until broccolini are vibrant green and slightly crisp.6 oz broccolini (trim bottom of stems)
Combine
- Add your lo mein noodles and sauce to the vegetable stir fry. Toss in some diced green onions if desired. Combine using a tongs or large spoon. Cook over medium heat for 3-4 minutes until the noodles and veggies absorb the sauce and are warm.2 diced green onions
- At this point you can either add your crispy tofu and mix it in or just add your tofu pieces on top of the stir fry.
Serve
- Serve warm with more diced green onion, sesame seeds, cilantro – or any other topping you like! Enjoy!
Notes
- For the crispiest tofu, use an air fryer.
- Don’t overcook your veggies. Lo mein should have crisp, pan-seared veggies that are not soggy or soft.
I love how colorful and flavorful it is with all those veggies and that savory sauce. This one is going into my regular rotation!
Glad you enjoyed it Cindy!!
I love lo mein and had been looking for a great, easy-to-use recipe for it for a while! I loved the finished product and was especially impressed with the tofu instructions — I’m going to use the simple sauce and tofu in everything from now on! Can’t wait to make this again next week 🙂
It was delicious!! Will make it again.
I added some leftover wakame, used yellow bell pepper because that was the only one I had and did add the cilantro together with sesame seeds!
Thanks Libra!! So happy you enjoyed it 🙂