Skip the take out and enjoy this vegan Vegetable Lo Mein with Tofu at home with your class or guests. This recipe is super versatile, easy to throw together and will be on the table in 30 minutes. Life just got a little elementary !
easily recipes like this are aureate, and I love finding and sharing these flying & easily meals with you. here ’ s a couple more quick & easy noodles recipes to try, like this Tempeh Chow Mein, Simple Udon Noodle Bowl, or Garlicky Mushroom + Kale with Linguine. All are healthy, easy and delightful !
What Veggies Can I Use ?
This is what I truly love about vegetable Lo Mein, you can use lots of different veggies here. Need to clean out the electric refrigerator, you most likely can put whatever needs to be used up into an amazing Lo Mein ! A few vegetables to use are – broccoli, carrots, asparagus, cabbage, bok choy, edamame, green beans, scallions, onions, bell peppers (any color), mushrooms, baby corn, snow peas, and sugar snap peas to name a few .
What Noodle Types Are Best For Lo Mein ?
typically, Lo Mein calls for Chinese egg noodles, but since this is a vegan recipe, you ’ ll want to look for eggless noodles. Really, you can use just about any noodle – eggless Lo Mein, ramen, chow mein, even spaghetti or linguine noodles will work (I used shandong noodles here). To make this gluten detached, rice noodles would be perfective. And if you prefer fresh noodles, by all means use those. I say do what suits your tastes and you ’ ll end up with a wholly hearty vegan lo mein !
How To Make vegetable Lo Mein
This recipe is super easy to make and takes fair a few childlike steps ! ( Note – The full printable recipe is at the bottomland of this post )
- Crispy Tofu: This is what will take the longest and should be started first. Cube the tofu into 1/2 cubes and pat the cubes dry between a dish cloth or paper towels. The trick is to remove excess moisture (shown above). Add a little oil to the skillet and heat it up nice and hot, cook tofu, on each side for about 6 – 7 minutes, shaking the pan often to keep the tofu from sticking, until tofu is golden and lightly crispy looking. Set aside.
- Noodles: While the tofu is cooking, go ahead and start the noodles, cooking them according to package directions, and set aside.
- Lo Mein Sauce: In a small bowl whisk together the tamari or coconut aminos (or soy sauce), pure maple syrup or mirin, sesame oil, and rice vinegar, and set aside. If you’re a fan of spicy foods, try adding a pinch or two of red pepper flakes or a squeeze of sriracha to really spice things up. Taste for flavor, adjust as needed. Tip: If using mirin, I recommend using Eden or Ohsawa, both contain no harsh ingredients.
- Stir-Fry & Combine: Finally, using the pan you cooked the tofu in, heat oil/broth in a large skillet or wok. Add in the onion, stir fry for 3 minutes, add garlic, carrots, and red bell pepper. Stir-fry until tender, about 4 – 5 minutes. Add the noodles and sauce, toss to combine (shown above). Add the tofu and scallions, mix again. Serve immediately with fresh bean sprouts and cilantro for garnish.
And there you have it, veggie Lo Mein made quick, easy and deliciously healthy!
How To Store Leftovers
- Refrigerator: Leftovers will keep in the refrigerator in a covered container for up to 5 – 6 days.
- Freezer: Vegetable Lo Mein is a terrific recipe for making ahead and can be kept in the freezer for up to 3 months. For a quick meal, freeze individual portions in freezer bags. Defrost in the refrigerator or on the counter top for a couple of hours before reheating.
- Reheat: Warm on the stovetop over low heat, adding extra sauce or veggie broth to bring back moisture. Heat until warmed through. You can also heat it in the microwave, using 30 second to 1 minutes intervals, stirring between, until warmed through.
Can You Make vegetable Lo Mein Ahead Of Time ?
You sure can ! This Veggie Lo Mein recipe can be prepared ahead of meter by plainly cooking as instructed, then letting it cool completely and storing in an airtight container for up to 5 – 6 days. You will want to make extra sauce as well, because the noodles may dry out when reheated. alternately, you can use a little vegetable broth a well .
Final thoughts about this vegan Lo Mein recipe:
This Lo Mein is great for a flying weeknight meal, and stores well for left overs and brown bag lunches ! It ’ s healthy, wide of flavorful and so delectable, and I know you ’ re going to love it besides !
More Recipes You’ll Love
If you try this easy stir fry recipe, please let me know! Leave a gossip and rate it below. I love to hear what you think, or any changes you make .
Print
VEGETABLE LO MEIN WITH CRISPY TOFU
Print Recipe
★★★★★
5 from 12 reviews
This vegetable Lo Mein with Tofu is super versatile, easy to throw together, and will be on the table in 30 minutes !
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves
4
1
x
- Category: entree
- Method: pan fry, boil, arouse fry
- Cuisine: asian
- Diet: Vegan
Ingredients
Scale
- 8 oz
. vegan ramen or linguini noodles
- 1 tablespoon sesame oil (or any neutral oil) or 1/4 cup veggie broth (for water saute)
- 1 tub (14oz) firm tofu, cubed 1/2 inch
- 1 teaspoon garlic powder
- 1 onion, sliced lengthwise
- 2 cloves garlic, minced
- 2 carrots, cut into matchsticks or thinly sliced diagonally
- 1 large red bell pepper, julienned
- 3 – 4 tablespoons tamari, coconut aminos, or soy sauce
- 1 tablespoon pure maple syrup or mirin
- 1 tablespoon rice wine vinegar
- 2 – 3 teaspoons dark sesame oil (toasted)
- red pepper flakes or sriracha, to taste (optional)
- 3 scallions, sliced
- bean sprouts
- cilantro
Instructions
Tofu : start with the bean curd by cubing it into 1/2 cubes and drying the cube between a dish fabric or newspaper towels to remove excess moisture. Heat up a frying pan nice and hot with a little oil, cook bean curd, shaking the pan much to keep them from sticking, on each side for about 5 – 6 minutes, or until fortunate and lightly crisp looking. Sprinkle with garlic gunpowder and season with strategic arms limitation talks. Set digression .
Noodles: Cook the noodles according to software directions, set aside .
Sauce: In a humble bowling ball whisk together the tamari ( soy sauce ), pure maple syrup/mirin, sesame vegetable oil, and rice wine vinegar, and set aside. For a little heat, add a nip of crimson pepper flakes or sriracha to preference .
Stir-Fry & Combine: Heat oil in a large frying pan or wok over medium hotness. Add in the onion, bustle child for 3 minutes. Add garlic, carrots, and red bell capsicum, stir-fry until alabama dente, about 4 minutes. Add the noodles and sauce, convulse well to combine. Add the bean curd and scallions, mix again .
Serve right away with bean sprouts and fresh coriander for garnishee .
Serves 4
Store leftovers in the refrigerator for up to 5 – 6 days. Or keep in the deep-freeze for up to 3 months ( defrost before heating ) .
Reheat: Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed .
Notes
For variation try these vegetables – Broccoli, asparagus, pilfer, bok choy, edamame, green beans, scallions, onions, bell peppers ( any color ), mushrooms, child corn, snow peas, gingersnap peas, and water system chestnuts .
If using MIRIN, please use mirin that does not contain corn syrup and other harsh ingredients. Look for mirin that uses water, rice, koji and sea salt. The entirely two I know of are Eden Foods Mirin and Ohsawa Genuine Organic Mirin .
Make this gluten-free by using rice noodles, or early gluten exempt spaghetti or linguine noodles .
Oil free version: Make this vegetable oil free by using vegetable broth in seat of oil when stir-frying. besides omit the oil in the sauce .
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