Vegetable Tofu Lo Mein
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!
Ingredients
- 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
Instructions
- 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.