Fast and Easy Tofu Lo Mein
Satisfy your craving for a quick and flavorful Asian-inspired meal with this Fast and Easy Tofu Lo Mein! Packed with tender lo mein noodles, crispy golden tofu, and vibrant veggies like carrots, bell peppers, and snow peas, this recipe is a wholesome, plant-based twist on a takeout classic. The savory sauce, featuring soy sauce, dark soy sauce, and (optional) vegan oyster sauce, delivers a perfect umami-rich balance, while hints of garlic, ginger, and sesame oil add aromatic depth. Ready in just 30 minutes, it's a one-pan dinner that's perfect for busy weeknights or meal prep. Serve it piping hot, garnished with fresh green onions, for a tasty and nutritious home-cooked feast. Keywords: tofu lo mein recipe, quick lo mein, vegan stir-fry noodles, homemade takeout, easy tofu dinner.
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Recipe Information
Ingredients
- 8 ounces Lo mein noodles
- 14 ounces Extra-firm tofu
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 2 tablespoons Oyster sauce (or vegan oyster sauce)
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 cup Carrots, julienned
- 1 cup Bell peppers, thinly sliced
- 1 cup Snow peas
- 3 Green onions, chopped
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Press the tofu for at least 10 minutes by placing it between two plates and weighing the top with a heavy object to remove excess moisture. Cut the tofu into bite-sized cubes.
Cook the lo mein noodles according to the package instructions, then drain and set aside.
In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sesame oil, cornstarch, and water. Whisk until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, flipping occasionally, until golden and crispy on all sides. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Toss in the carrots, bell peppers, and snow peas. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
Return the cooked tofu to the skillet, then add the drained noodles. Pour the soy sauce mixture over the noodles and toss everything together until evenly coated and warmed through, about 2 minutes.
Garnish with chopped green onions and serve hot. Enjoy your Fast and Easy Tofu Lo Mein!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 37.4 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3114 mg | 240% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3444 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
