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Vegan Lo Mein with Tofu Recipe

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4.2 from 11 reviews

This Vegan Lo Mein with Tofu is a vibrant and flavorful stir-fried noodle dish packed with crispy tofu, colorful veggies, and a savory homemade sauce. It’s a wholesome, plant-based meal perfect for a quick weekday dinner or meal prep, made with udon noodles, a variety of fresh vegetables, and a tangy soy and vinegar sauce with optional heat from sriracha.

Ingredients

Tofu, Noodles, & Veggies:

  • 10 ounces udon wheat noodles (any noodle works including rice noodles)
  • 14 ounces firm or extra firm tofu
  • 2 tablespoons cornstarch
  • 2 tablespoons oil for stir frying (sesame oil recommended)
  • 1 tablespoon soy sauce for tofu
  • 1 ½ cups thinly sliced mushrooms
  • 1 cup shredded/sliced carrot (about 1 large carrot)
  • 1 cup shredded/sliced red pepper (about 1 pepper)
  • 1 cup thinly sliced purple cabbage
  • 1 ½ cups snow peas

Stir Fry Sauce:

  • 4 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon white pepper or ground black pepper
  • 1-2 teaspoons sriracha (optional)

Toppings (Optional):

  • Green onions
  • Sesame seeds

Instructions

  1. Press the Tofu: Slice the block of tofu in half and place it between two towels or paper towels. Let it sit for 10 minutes to absorb excess moisture, creating a firmer texture for stir-frying.
  2. Cook the Noodles: While the tofu is pressing, bring a pot of water to a boil and cook the udon noodles according to the package instructions. Drain and set aside.
  3. Prepare Veggies and Sauce: Slice all vegetables thinly and shred carrots and red pepper. In a small bowl, whisk together soy sauce, dark soy sauce, rice wine vinegar, brown sugar, white pepper, and sriracha if using, to create the stir fry sauce.
  4. Coat Tofu: Cut the pressed tofu into 1-inch cubes. In a large bowl, add tofu cubes and cornstarch, then toss by hand until tofu is evenly coated with cornstarch.
  5. Cook Tofu: Heat 1 tablespoon of sesame oil in a wok over medium-high heat. Add tofu cubes and stir fry for 10-15 minutes until golden brown and crispy on all sides. In the last minute, add 1 tablespoon soy sauce to flavor the tofu, then remove and set aside.
  6. Stir Fry Vegetables: Add remaining 1 tablespoon sesame oil to the wok. Stir fry mushrooms and snow peas for 2-3 minutes until slightly tender. Next, add carrots, red pepper, and cabbage, stir frying an additional 2-3 minutes. Add more oil if vegetables begin to stick.
  7. Combine Noodles, Tofu, and Sauce: Add cooked noodles, tofu, and stir fry sauce to the wok. Toss thoroughly and cook for 3-5 minutes until everything is heated through and well coated with the sauce. If desired, add additional soy sauce for more moisture and flavor.
  8. Garnish and Serve: Remove from heat. Garnish with optional sliced green onions and sesame seeds. Serve immediately and enjoy your flavorful vegan lo mein!

Notes

  • Store leftovers in a closed container in the refrigerator for 3-5 days or freeze for up to 1 month.
  • To reheat, either microwave or warm in a pan until heated through.
  • To make gluten-free, substitute udon wheat noodles with rice noodles and use tamari or coconut aminos instead of soy sauce.
  • This recipe was inspired by Feasting at Home, who uses white pepper in lo mein sauce for a delicious flavor.
  • Dark soy sauce can be replaced 1:1 with light soy sauce or tamari; add ½ teaspoon brown sugar for a molasses-like depth.
  • Rice wine vinegar can be swapped with apple cider vinegar or fresh lemon/lime juice as an alternative.

Find it online: https://flavorspath.com/vegan-lo-mein-with-tofu-recipe/