Tofu Lo Mein

This vibrant tofu lo mein combines perfectly seasoned crispy tofu with tender vegetables and chewy noodles in a savory-sweet sauce. It's a complete meal that's healthier than takeout and ready in just 30 minutes - perfect for busy weeknights when you're craving something satisfying and nutritious.

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Course: Main Course, Side Dish

Cuisine: Chinese

Keyword: Pasta, Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 445kcal

Equipment

Ingredients

For the Tofu:

14 oz extra firm tofu cubed
2 tbsp soy sauce
1 tsp maple syrup
1 tbsp toasted sesame oil
1/2 tsp garlic powder

For the Lo Mein:

10 oz lo mein noodles
3 cloves garlic minced
1 tsp ginger paste or minced ginger
1 large red bell pepper thinly sliced
1 cup matchstick carrots
2 cups chopped red cabbage
6 oz broccolini or broccoli
2 diced green onions dark green parts
Toasted sesame oil for cooking

For the Sauce:

4 tbsp soy sauce
1 tbsp brown sugar
2 tbsp toasted sesame oil
Optional: red pepper flakes

Instructions

Press tofu to remove excess water and cut into cubes. Toss with soy sauce, maple syrup, sesame oil, and garlic powder.
Air fry tofu at 400°F for 12-15 minutes or bake at 400°F for 20-25 minutes, turning once halfway through, until golden and crispy.
Cook lo mein noodles according to package directions. Rinse with cold water and set aside.
Whisk together soy sauce, brown sugar, sesame oil, and red pepper flakes (if using) to make the sauce.
Heat sesame oil in a large wok or skillet over medium-high heat. Stir-fry garlic and ginger for 30 seconds until fragrant.
Add bell pepper, carrots, cabbage, and broccolini to the pan. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Add cooked noodles and sauce to the pan, tossing everything together for 2-3 minutes until well combined and heated through.
Gently fold in the crispy tofu and garnish with green onions before serving.

Notes

Press tofu for at least 15 minutes for best texture - use a tofu press or wrap in paper towels with a heavy object on top

Fresh lo mein noodles work best, but dried egg noodles or even spaghetti can substitute

Cut all vegetables uniformly for even cooking

Don't overcook the vegetables - they should retain some crunch

This dish keeps well in the refrigerator for up to 3 days and tastes great cold or reheated

For meal prep, store components separately and combine when ready to eat

Add extra vegetables like snap peas, mushrooms, or baby corn based on preference

Nutrition