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Vegetable Tofu Lo Mein

Savory Vegetable Tofu Lo Mein Ready in Just 30 Minutes

A quick and nutritious Vegetable Tofu Lo Mein that combines tender noodles, vibrant veggies, and crispy tofu in just 30 minutes.
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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
  • 1 block firm or extra-firm tofu pressed and cubed
For the Noodles
  • 8 ounces Ramen Noodles can swap for whole wheat or gluten-free
For the Vegetables
  • 1 medium Red Onion sliced
  • 1 medium Carrot sliced thinly
  • 2 cups Purple Cabbage shredded
  • 1 medium Red Pepper sliced
  • 3 cloves Garlic minced
For the Sauce
  • 3 tablespoons Light Soy Sauce or low-sodium
  • 1 tablespoon Dark Soy Sauce optional
  • 2 tablespoons Hoisin Sauce or sweet chili sauce
  • 1 tablespoon Maple Syrup or agave syrup
  • 2 tablespoons Oil for cooking, sesame oil adds flavor

Equipment

  • wok
  • pot
  • Mixing Bowl
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Pat the tofu dry with a towel, then slice it into bite-sized cubes and season.
  2. Slice the red onion, carrot, and red pepper into thin strips, shred the cabbage, and mince the garlic.
  3. In a mixing bowl, whisk together the sauces and set aside.
  4. Boil water, cook ramen noodles, and then drain and cool with cold water.
  5. Heat oil in a wok, add marinated tofu, and stir-fry until golden brown.
  6. In the same pan, stir-fry the sliced vegetables until softened, then add minced garlic.
  7. Combine cooked noodles, crispy tofu, and sauce with the stir-fried vegetables in the pan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 2000IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or soy sauce.

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