5 from 6 votes
Veggie Lo Mein with Pan-Fried Tofu
Fresh veggies, crispy tofu and noodles are stir-fried in a sweet-and-savory sauce to make this veggie lo mein that rivals takeout and can be made totally vegan!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
450 kcal
Course:
Main Course
Cuisine:
Asian, American
Ingredients
- 8 ounces lo mein noodles dried
For the lo mein sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons maple syrup or agave syrup
- 1 teaspoon sesame oil
For the pan-fried tofu:
- 1 tablespoon vegetable oil any high-heat neutral flavored oil works
- 1 pound extra-firm tofu pressed, drained and cut into 1-inch cubes
For the vegetable lo mein:
- 2 tablespoons vegetable oil any high-heat neutral flavored oil works
- 1 ½ cups shiitake mushrooms cleaned and sliced into strips (about 6 medium mushrooms, caps
- 2-3 scallions white parts and green parts separated and chopped
- 2 garlic minced, cloves
- 1 teaspoon ginger freshly grated
- 1 red bell pepper sliced into strips
- 1 cup snow peas
- 1 cup carrot 1 large or 2 small carrots, julienned
Instructions
- Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions until al dente. Drain the noodles in a colander and rinse them with cold water. Return them to the pot and set aside.
Cup of Yum
Make the lo mein sauce:
- Stir all ingredients together in a small bowl. Set aside.
Make the pan-fried tofu:
- Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the tofu cubes. Cook them for about 10 minutes, flipping once or twice, until the cubes are browned on multiple sides. Remove the tofu from the skillet and transfer it to a plate.
Make the vegetable lo mein:
- Using the same skillet that you cooked the tofu in, over medium heat, add 2 tablespoons of oil and arrange the shiitakes in an even layer. Cook until the mushrooms just begin to brown on the bottoms, about 3 minutes. Add the white parts of the scallions, garlic and ginger. Sauté for 1 minute.
- Raise the heat to high. Add the bell pepper, snow peas and carrots. Stir-fry until the vegetables are just tender-crisp, about 1 minute. Add the noodles, sauce, tofu and green parts of scallions. Flip ingredients with a spatula to mix and coat noodles with sauce. Cook until the ingredients are well-mixed and the noodles are heated through, about 1 minute. Remove from heat.
- Divide onto plates and serve.
Notes
- If you want to keep this vegan, make sure to check the ingredients on your lo mein noodle package. Roland and Ka-Me brands are both vegan and available in supermarkets. If you can't find vegan lo mein noodles, spaghetti works as a substitute. Just boil pasta until fully cooked (not al dente), since spaghetti tends to be a bit firmer than lo mein noodles.
Nutrition Information
Calories
450kcal
(23%)
Carbohydrates
62g
(21%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
844mg
(35%)
Potassium
695mg
(15%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
6604IU
(132%)
Vitamin C
56mg
(62%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 450
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 844mg | 35% |
| Potassium | 695mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 6604IU | 132% |
| Vitamin C | 56mg | 62% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.