Vegan Lo Mein with Crispy Asian Tofu
This vegan lo mein is a better-than-takeout recipe that's perfect for weeknights with crisp veg, tender, noodles, and a mouthwatering asian tofu.
Servings: 6
Calories: 307kcal
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 teaspoon 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
- ½ teaspoon red pepper flakes optional
Crispy Asian Tofu
- 14 oz extra firm tofu drained and dressed
- 2 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- ½ teaspoon 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 tablespoon soy sauce, 1 teaspoon maple syrup, 1 teaspoon toasted sesame oil, ½ teaspoon 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 tablespoon soy sauce, 1 tablespoon brown sugar, ½ teaspoon 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 teaspoon 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
⭐️A lot of lo mein noodles are not vegan because they contain egg. You can simply substitute with spaghetti, udon, soba, or rice noodles. There was a version of a vegan whole wheat lo mein noodle that you can get on Amazon.
Other tips:
- 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.
Nutrition
Calories: 307kcal | Carbohydrates: 48g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1227mg | Potassium: 367mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5341IU | Vitamin C: 80mg | Calcium: 76mg | Iron: 2mg