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Tofu Lo Mein Recipe

Chinese-American · Main course · 30 min total

A quick and satisfying weeknight dinner featuring pan-seared tofu and crisp vegetables tossed in a savory sauce with chewy lo mein noodles.

Ingredients

• 8 oz lo mein noodles or spaghetti
• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 red bell pepper, thinly sliced
• 2 cups shredded green cabbage
• 1 cup snow peas, trimmed
• 3 green onions, sliced
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 cup vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Cook lo mein noodles according to package directions. Drain and set aside.
2. Press tofu for 15 minutes, then cut into 1/2-inch cubes. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden on all sides, about 5 minutes. Remove and set aside.
3. Add remaining 1 tbsp oil to the wok. Add garlic and ginger, cook 30 seconds. Add bell pepper, cabbage, and snow peas; stir-fry 3-4 minutes until crisp-tender.
4. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, vegetable broth, and cornstarch slurry.
5. Return tofu and noodles to the wok. Pour sauce over and toss to coat. Cook 1-2 minutes until sauce thickens. Garnish with green onions and serve.

Tips

• For extra protein, add shredded cooked chicken or shrimp.
• To make it gluten-free, use tamari and rice noodles.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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