Vegan Vegetable Lo Mein with Tofu
Enjoy this easy Vegan Vegetable Lo Mein with Tofu recipe filled with fresh veggies and crispy tofu. Perfect for a quick and delicious meal!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 10 ounces udon wheat noodles
- 14 ounces firm tofu
- 2 Tablespoons cornstarch
- 2 Tablespoons oil (for stir frying; sesame oil recommended)
- 1 Tablespoon soy sauce (for tofu)
- 1 1/2 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 1/2 cups snow peas
- 4 Tablespoons soy sauce
- 1 Tablespoon dark soy sauce
- 1 Tablespoon rice apple vinegar
- 1 Tablespoon brown sugar
- 1/2 teaspoon white pepper (or ground black pepper)
- 1–2 teaspoons sriracha (optional, for more spice)
- Green onions
- Sesame seeds
Instructions
- Press the tofu between towels for 10 minutes, then slice into cubes.
- Boil noodles according to package instructions.
- Whisk soy sauce, dark soy sauce, rice apple vinegar, brown sugar, and pepper in a bowl.
- Coat tofu with cornstarch and stir-fry in sesame oil until crispy.
- Stir-fry mushrooms and snow peas; then add carrots, cabbage, and remaining veggies.
- Combine everything in the wok with the cooked noodles and sauce; heat through.
- Garnish with green onions and sesame seeds before serving.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 419
- Sugar: 6g
- Sodium: 1020mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
Find it online: https://emmataste.com/vegan-vegetable-lo-mein-with-tofu/