Skip the takeout and make this Vegetable Tofu Lo Mein instead … it’s ready fast and tastes so delicious!
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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!
Lo mein is something I almost never order in restaurants. It just not the most exciting option—it often feels like an after thought—plus, it’s usually greasy and bland.
I love the idea of lo mein though (noodles + veggies = yum!), so I wanted to create a better option.
My Vegetable Tofu Lo Mein isn’t greasy at all. Instead, it’s full of colorful vegetables and golden tofu cubes (sub your favorite protein, if desired). And a delicious sauce pulls this tasty veggie lo mein together.
Best of all, it’s super quick. You’ll have this easy lo mein with tofu and veggies on the table in the time it takes to cook the noodles. Sounds like the perfect weeknight dinner to me!
How to Make Vegetable Tofu Lo Mein
This tofu lo mein is a recipe you’ll want to add to your weekly dinner rotation … it’s that good!
The recipe is ready in about the time it takes to cook the pasta, so you’ll start with the noodles (I use linguine). Once they begin cooking, you’ll work on the remaining ingredients.
The tofu comes first. Saute it until golden in a hot pan, then set it aside and cook the veggies.
I have a time-saving short cut for the veggies: use a colorful rainbow slaw mix! You can find pre-packaged slaw in most grocery stores. This simple trick means there’s no chopping, slicing, or dicing required, but your lo mein will still be packed with veggies!
Once the slaw has cooked (it only takes a few minutes), you’ll combine the tofu, veggies, and noodles.
The finishing touch is a yummy soy-based sauce, that’s a combination of vegetable broth, soy sauce (I like Kikkoman), rice vinegar, sriracha (add as much or as little as you prefer), sesame oil, and cornstarch.
This wonderful sauce coats everything perfectly and brings the whole dish together.
Give this Vegetable Tofu Lo Mein recipe a try soon … it’s a dinner your family will request over and over again!
Skip the takeout and make this Vegetable Tofu Lo Main instead ... it takes minutes to prepare and is so delicious!
- 1 pound linguine
- 2/3 cup vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- 1 tablespoon corn starch
- 1 (14-ounce) package extra firm tofu
- 1 tablespoon olive oil
- 1 small onion, halved and thinly sliced
- 1 (12-ounce) package rainbow slaw mix (see note for substitution)
- 3 garlic cloves, minced
Bring a large pot of well-salted water to a boil.
Add linguine and cook until al dente (do not overcook). Drain in a colander.
While linguine is cooking, prep sauce by combining vegetable broth, soy sauce, vinegar, sriracha, sesame oil, and cornstarch. Mix well and set aside.
Cut tofu into 1/2-inch thick cubes.
Place tofu on a few layers of paper towel in a single layer. Cover with more paper towel and press, drawing out as much water as possible.
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.
Transfer tofu to a paper towel-lined plate. Sprinkle with a little salt and set aside.
Return pan to medium-high heat. (There should be some olive oil left in the pan, but if not, add another teaspoon or two.)
Add onion to pan and cook, stirring frequently, until browned.
Stir slaw into onion; season lightly with salt. Cook until the slaw starts to wilt, then 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.
Using a pair of tongs (or two spoons), mix together noodles, vegetables, and tofu until sauce coats ingredients. Remove from heat.
Serve lo mein hot. Enjoy!
If you cannot find rainbow slaw, you can substitute a package of regular slaw OR a mix of shredded cabbage and finely chopped veggies, like carrots and broccoli.
Love this Vegetable Tofu Lo Mein Recipe?
If you enjoyed this lo mien with tofu and veggies, you’ll like these recipes, too:
- Teriyaki Tofu Bowl
- Spicy Tomato Basil Fried Rice
- Cold Asian Noodle Salad
- Pineapple Fried Brown Rice
- Banh Mi Bowl with Vietnamese Peanut Sauce
What is your go to Chinese takeout order?
P.S. By the way, if you’re looking for great Chinese food in New York City, take a day trip to Flushing, Queens. My all-time fave NYC Chinese restaurant is Xi’an Famous Foods (they also have locations in Manhattan and Brooklyn), and the dumplings at Tianjin Dumpling House are super delicious and filling, too. After you eat, visit Flushing Meadows Corona Park to walk off your meal!