Skip the takeout and make this Vegetable Tofu Lo Main instead ... it takes minutes to prepare and is so delicious!
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.
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.)
Stir slaw into onion; season lightly with salt. Cook until the slaw starts to wilt, then reduce heat to medium.
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.