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–+ servings
Tofu Vegetable Lo Mein Photo

Tofu Vegetable Lo Mein Recipe

Urvashee Patel
Tofu Vegetable Lo Mein is quick and tasty! It’s loaded with colorful vegetables and a spicy Sriracha kick. Simple enough for any weeknight dinner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Vegan
Servings 4
Calories 420 kcal

Ingredients
  

  • 1 14 ounce package Extra Firm Tofu drained and pressed
  • 2 teaspoons Olive Oil
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Sriracha Chili Sauce
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Canola Oil
  • 1 Red Bell Pepper cut julienne
  • 1 Carrot cut julienne
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Minced Fresh Ginger
  • 3 Scallion sliced
  • 1 cup Snow Peas sliced
  • 8 ounces Lo Mein Noodles
  • 4 tablespoons Soy Sauce
  • 1 teaspoon Sriracha Chili Sauce
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Brown Sugar
  • 1 tablespoon Mirin

Instructions
 

  • Preheat the oven to 400°F.
  • Combine the olive oil, soy sauce and Sriracha sauce in a large bowl. Cut the tofu into small cubes and toss with the sauce. Set aside for 20 minutes.
  • Spread the cubes in a large sheet pan lined with parchment paper. Bake in the oven for 20 minutes, tossing the tofu halfway through.
  • Whisk together the sauce ingredients and set aside.
  • In a large skillet, heat the canola oil over medium-high heat. Add the bell pepper, carrots and snow peas to the pan and sauté for 3-4 minutes.
  • Add the garlic and ginger and sauté for another 2 minutes.
  • Stir in the scallions and the sauce. Remove the pan from the heat.
  • Cook the noodles according to the package directions and drain the extra water.
  • Add the noodles and tofu to the vegetables and return the pan to medium heat for 2-3 minutes. Serve hot.

Nutrition

Calories: 420kcalCarbohydrates: 50gProtein: 19gFat: 16gSaturated Fat: 1gSodium: 2135mgFiber: 4gSugar: 6g
Keyword Asian, Baked, Chinese, Dinners, Easy Dinners, Lunches, Pasta, Tofu, Vegan, Vegetables, Vegetarian
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