This Vegetable Tofu Lo Mein is a flavorful, vegetable packed dish that is a perfect homemade alternative to takeout. What’s more comforting than a warm bowl of noodles? We love this quick and easy, yet super satisfying noodle dish!
Now you may know that I am NEVER a person who turns away a good noodle dish. I love my noodles like no other. This Vegetable Tofu Lo Mein is definitely no exception. It’s going to be a regular in the rotation, given its amazing taste and versatility to add any vegetables you like.
With the main components of the dish being:
- the noodles
- the vegetables
- the protein
- the sauce
This Vegetable Tofu Lo Mein lends itself to being adapted to your preferences and what you have in the fridge. I used rice noodle linguini here, but you can choose your favorite noodle or pasta.
For vegetables, I used carrots, onions, and cabbage here and it was so delicious! Having said that, you can totally use other vegetables like bell peppers, mushrooms, peas, asparagus for example.
The protein in this dish was tofu that I thinly sliced and browned in the pan, giving it a great texture prior to adding the sauce. Or, you can use beans as a yummy alternative.
How this dish comes together
- First, cook the noodles.
- Cut and cook the tofu.
- Cut and cook the vegetables.
- Prepare the sauce
Other noodle dishes
helpful items for dishes like this
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- A tofu press
When I finally decided to buy a tofu press, I checked out the online options. This tofu press had over two thousand reviews and I liked what I saw.
You don’t need a tofu press, but it can makes things a little easier. Alternatively, you can place the tofu block on a plate and gently press on it with your hands with some kitchen towels to remove water, and dry it off.
Or, you can place it on a plate wrapped in kitchen towels and place something a little heavy on it for about 15 minutes. For example, you can place a frying pan on it, and put a can of beans, tomatoes or whatever in the skillet for added weight.
Just be sure to center the weight on the tofu, rather than slightly off to the side.
2. A colander
Noodles are a staple in this house, and so a stainless steel colander is usually in frequent rotation.
These aren’t my exact chopsticks, since I picked up mine during a trip to Japan, but they’re beautiful and made in Japan! So, a pretty and good substitute!
Vegetable Tofu Lo Mein
- 8 oz. package rice noodle linguini
- 1/2 of a 7 oz. package extra firm tofu drained and pressed gently with towels to dry – slice thinly into short strips
- Oil, garlic powder and dark soy sauce for cooking vegetables and tofu
- 1 1/2 cups very thinly sliced cabbage
- 1 cup very finely chopped carrot
- 3/4 cup finely chopped onion (approx 1/2 medium red onion)
- 3 to 4 cloves minced garlic
- Green onion for serving
Sauce: whisk together in bowl
- 1/4 cup vegetable broth
- 2 tbsp dark soy sauce
- 1 tbsp reduced sodium soy sauce
- 1 tsp sesame oil
- 2 tbsp sweet chili sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1/2 tsp garlic powder
- 1 tsp cornstarch + 2.5 tsp vegetable broth whisked together
- Cook noodles (careful not to overcook as they cook quickly) and rinse, drizzle with touch of sesame oil (optional) and set aside.
- Meanwhile, in a large pan add 1 tsp oil and once hot, add tofu strips (may need to do in 2 batches depending on size of pan. After around 3 to 5 min once browned on first side, gently toss the pan to flip the tofu and cook another few minutes until lightly browned, and add generous sprinkling of garlic powder and a few dashes of dark soy sauce. Stir, cook another min, remove from pan.
- Add 1 tsp oil to pan, along with onion and carrot. Cook until onion is translucent, adding water if pan gets dry.
- Add cabbage and garlic, stir, add 2 tsp dark soy sauce, cook 2 min until cabbage wilts, stirring often.
- Push veggies to side, add sauce you’ve whisked together, let sauce bubble for a min to thicken.
- Add tofu and noodles, stir well. Taste and add salt, pepper, or more sweet chili sauce and sesame oil if desired.
- Serve, top with green onion.