Veggie Lo Mein with Tofu
Veggie Lo Mein with Tofu
Ingredients
For the Tofu
- 14 oz firm tofu, drained and cubed
- 2 tablespoons cornstarch
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
For the Lo Mein
- 8 oz lo mein noodles
- 2 tablespoons vegetable oil
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 cup snap peas
- 4 green onions, chopped
Instructions
- 1
Toss the cubed tofu with cornstarch until evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden and crispy, about 8 minutes. Remove from the skillet and set aside.
⏱️ 8 min - 3
In the same skillet, add the remaining tablespoon of oil. Add the garlic, ginger, carrot, bell pepper, and snap peas. Stir-fry for 5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 4
Cook the lo mein noodles according to package instructions, then drain.
⏱️ 10 min - 5
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and sugar.
⏱️ 2 min - 6
Add the cooked noodles and tofu back to the skillet with the vegetables. Pour the sauce over the top and toss everything together to coat. Cook for an additional 2 minutes.
⏱️ 2 min - 7
Garnish with chopped green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Veggie Lo Mein with Tofu
Ingredients
For the Tofu
- 14 oz firm tofu, drained and cubed
- 2 tablespoons cornstarch
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
For the Lo Mein
- 8 oz lo mein noodles
- 2 tablespoons vegetable oil
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 cup snap peas
- 4 green onions, chopped
Instructions
- 1
Toss the cubed tofu with cornstarch until evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden and crispy, about 8 minutes. Remove from the skillet and set aside.
⏱️ 8 min - 3
In the same skillet, add the remaining tablespoon of oil. Add the garlic, ginger, carrot, bell pepper, and snap peas. Stir-fry for 5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 4
Cook the lo mein noodles according to package instructions, then drain.
⏱️ 10 min - 5
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and sugar.
⏱️ 2 min - 6
Add the cooked noodles and tofu back to the skillet with the vegetables. Pour the sauce over the top and toss everything together to coat. Cook for an additional 2 minutes.
⏱️ 2 min - 7
Garnish with chopped green onions before serving.
⏱️ 1 min