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Vegetable Tofu Lo Mein recipe in a bowl.

Vegetable Tofu Lo Mein

Skip the takeout and make this Vegetable Tofu Lo Main instead ... it takes minutes to prepare and is so delicious!
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 to 6 people
Calories: 558kcal
Author: Ginnie

Ingredients

For Noodles

  • 1 pound linguine

For Sauce

  • ⅔ cup vegetable broth
  • 3 tablespoons soy sauce
  • 1 tablespoon seasoned rice wine vinegar
  • 1 teaspoon sriracha sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon corn starch

For Lo Mein

  • 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

Instructions

  • 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 ½-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.
    Vegetable Tofu Lo Mein: Browning Tofu | Hello Little Home #Chinese #vegetarian #vegan #recipe
  • 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.
    Combining the tofu and veggies for the lo mein
  • 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!

Notes

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.

Nutrition

Calories: 558kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!