Vegan Lor Mee
Treat your taste buds to an irresistible bowl of **Vegan Lor Mee**, a plant-based rendition of the beloved Malaysian noodle dish. This hearty recipe features springy thick yellow noodles bathed in a lusciously thick, umami-packed gravy infused with fragrant garlic, dark and light soy sauces, and a hint of five-spice powder. Golden-fried cubes of firm tofu add satisfying texture and protein, while vibrant blanched baby bok choy and crisp bean sprouts bring freshness to every bite. A tangy splash of white vinegar and the optional kick of sliced chili elevate this comforting meal to restaurant-quality perfection. Ready in under 45 minutes, this vegan classic is a quick, flavorful, and wholesome dinner idea that’s sure to impress. Perfect for anyone craving a cozy, plant-based twist on traditional Asian comfort food.
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Recipe Information
Ingredients
- 400 g Thick yellow noodles
- 200 g Firm tofu
- 100 g Baby bok choy
- 100 g Fresh bean sprouts
- 4 cloves Garlic
- 2 tablespoons Dark soy sauce
- 2 tablespoons Light soy sauce
- 500 ml Vegetable broth
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 0.5 teaspoons Chinese five-spice powder
- 0.5 teaspoons Salt
- 1 teaspoon Sugar
- 2 tablespoons Cooking oil
- 1 tablespoon White vinegar
- 1 optional Sliced chili
- 2 tablespoons Coriander leaves
Instructions
Press the tofu to remove excess moisture by wrapping it in paper towels and placing a weight on top for about 10 minutes. Then cut it into small cubes.
Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add the tofu and fry until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add 1 tablespoon of cooking oil and sauté the minced garlic until fragrant.
Add the vegetable broth, dark soy sauce, light soy sauce, five-spice powder, salt, and sugar to the pan. Stir well and bring to a boil.
In a small bowl, mix cornstarch and water to make a slurry. Slowly stir it into the sauce mixture and simmer until the sauce thickens. Reduce the heat to low.
Meanwhile, cook the thick yellow noodles according to the package instructions. Drain and set aside.
Blanch the baby bok choy and bean sprouts in boiling water for 1-2 minutes until tender, then drain them.
Divide the cooked noodles into serving bowls. Top with the blanched vegetables, fried tofu, and ladle the thick sauce over the top.
Add a splash of white vinegar to each bowl for a tangy flavor. Garnish with sliced chili (if using) and coriander leaves.
Serve hot and enjoy your Vegan Lor Mee!
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.7 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 594 mg | 13% | |
*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.
