I love Chinese takeout. Who doesn’t, really?
When I lived in San Francisco, I ordered from a place that was wildly inconsistent. Sometimes the food would be amazing, and other times, not-so-good. I always wished that I could figure out which chef was working before placing (or not placing) an order!
I was hoping for better options in New York, and I’ve definitely eaten at some great Chinese restaurants since moving here. Once again though, my neighborhood takeout options aren’t very good.
So I’m skipping takeout altogether and creating my own Chinese meals. This Vegetable Tofu Lo Mein is a favorite!
I love the idea of lo mein though, so I wanted to create a better option. My version isn’t greasy at all. Instead, it’s full of colorful vegetables and crispy tofu (sub your favorite protein, if desired). A delicious sauce pulls everything together.
Best of all, it’s super quick and easy. You’ll have this Vegetable Tofu Lo Mein on the table in the time it takes to cook the noodles. Sounds like the perfect weeknight dinner to me!
- 1 lb. linguine
- 2/3 cup vegetable broth
- 3 tbsp. soy sauce
- 1 tbsp. seasoned rice wine vinegar
- 1 tsp. sriracha
- 1 tsp. sesame oil
- 1 tbsp. corn starch
- 1 (14-oz.) package extra firm tofu
- 1 tbsp. olive oil
- 1 small onion, halved and thinly sliced
- 1 (12-oz.) package rainbow slaw mix
- 3 garlic cloves, minced or pressed
- Bring a large pot of salted water to a boil.
- Add linguine and cook until al dente. Drain in a colander. Do not overcook!
- Meanwhile, prepare sauce by combining vegetable broth, soy sauce, vinegar, sriracha, sesame oil, and cornstarch. Mix well and set aside.
- Cut tofu horizontally into 3 slices about 1/2-inch thick.
- Place tofu slices on a few layers of paper towel. Cover with more paper towel and press, drawing out as much water as possible.
- Remove tofu from paper towel and cut into 1/2-inch cubes.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add tofu to pan and gently stir until covered with oil.
- Cook tofu, flipping when golden brown, until browned on most sides. It will take about 15 minutes.
- Cover a large plate with a few sheets of paper towel add add tofu. Sprinkle with a little salt and set aside.
- Return pan to medium-high heat. (There should still be some olive oil in the pan, but if not, add another teaspoon.)
- Add onion to pan and cook, stirring frequently, until browned.
- Stir slaw into onion and cook until it starts to wilt.
- Reduce heat to medium.
- When pan has cooled slightly, stir in garlic and cook until fragrant (about 30 seconds to 1 minute).
- Stir tofu into vegetables.
- Add drained linguine to pan.
- Give sauce a quick stir and pour into pan.
- Use a pair of tongs (or two spoons) to mix together noodles, vegetables, and tofu.
- Remove from heat when sauce is absorbed.
- Serve immediately. Enjoy!
P.S. My favorite New York neighborhood for great Chinese is Flushing, Queens. I love the noodles at Biang!, and the dumplings at Tianjin Dumpling House are super delicious and filling. After you eat, visit Flushing Meadows Corona Park to walk off your meal!
I’m linking up with these link parties, as well as Much Ado About Monday, Tutorials & Tips, Inspire Me Tuesday, Tweak It Tuesday, Wine’d Down Wednesday, The Makers, Create & Share, Plant-Based Potluck Party, Make Bake Create, Work It Wednesday, Creative Inspirations, Create It Thursday, Pin It Thursday, Fridays Unfolded, I Heat Naptime, Eat. Create. Party!, Flaunt It Friday, Say G’Day, Saturday Sparks, and Lou Lou Girls.