Go Back
–+ servings
Vegetable Tofu Lo Mein

Quick & Savory Vegetable Tofu Lo Mein in Just 30 Minutes

This Vegetable Tofu Lo Mein is a quick and delicious plant-based meal prepared in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu and Noodles
  • 1 block Tofu Press to remove excess water
  • 8 ounces Ramen Noodles Or any stir-fry noodles
For the Vegetables
  • 1 medium Red Onion Can be replaced with shallots or yellow onion
  • 1 medium Carrot Consider bell pepper or snap peas as alternatives
  • 2 cups Purple Cabbage Shredded; green cabbage or bok choy are great substitutions
  • 1 medium Red Pepper Any bell pepper or mixed stir-fry vegetables can be used
For the Sauce
  • 1 tablespoon Light Soy Sauce Tamari works for gluten-free
  • 1 tablespoon Dark Soy Sauce Can be omitted
  • 1 tablespoon Hoisin Sauce Vegan stir-fry sauce can be a substitute
  • 1 tablespoon Maple Syrup Honey or agave syrup can also be used
For Flavoring
  • 3 cloves Garlic Mince or use garlic powder
  • to taste Seasonings (Salt, Pepper, Garlic Powder, Ginger, Paprika) Adjust to personal taste
  • 2 tablespoons Oil Use for cooking; sesame oil is recommended

Equipment

  • Non-stick pan or wok
  • Pot

Method
 

Step-by-Step Instructions
  1. Prepare the Tofu: Press the tofu for at least 15 minutes to remove excess water, then cut into cubes and marinate with seasonings for 10 minutes.
  2. Slice the Vegetables: While the tofu marinates, slice the red onion, carrot, and red pepper. Shred the purple cabbage and mince garlic.
  3. Make the Sauce: Whisk together the light soy sauce, dark soy sauce, hoisin sauce, maple syrup, and water in a bowl.
  4. Cook the Noodles: Boil water and cook ramen noodles according to package instructions (about 4-5 minutes). Drain and rinse with cold water.
  5. Fry the Tofu: Heat a non-stick pan, add oil, and fry marinated tofu for 10 minutes until golden and crispy. Set aside.
  6. Stir-Fry the Vegetables: Increase heat, add oil, and stir-fry sliced vegetables for 3-4 minutes, then add minced garlic and sauté for another minute.
  7. Combine Everything: Add cooked noodles and fried tofu to the pan, pour the sauce over, and toss for 2-3 minutes until well-coated.
  8. Serve and Enjoy: Transfer to plates, garnish with fresh spring onion or bean sprouts, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Store in an airtight container in the fridge for up to 3 days. Not recommended for freezing due to potential texture changes.

Tried this recipe?

Let us know how it was!