Tofu And Vegetable Lo Mein Recipes

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TOFU AND VEGETABLE LO MEIN



Tofu and Vegetable Lo Mein image

This dish has all the umami-rich and crisp-tender qualities we love about classic takeout and none of the greasy, sodium-bomb qualities we don't. Wavy, deep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles, just make sure to boil until just al dente. Sliced baby bok choy, carrots, and snap peas would also be delicious here-just remember to add the vegetables in stages, going from hard and dense to leafy and tender-so all can cook to the perfect doneness.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: about 1 1/2 cups)

Number Of Ingredients 11

8 cups water
6 ounces refrigerated fresh linguine or fresh Chinese egg noodles
1/2 cup unsalted chicken stock (such as Swanson)
2 teaspoons cornstarch
2 tablespoons toasted sesame oil, divided
6 ounces extra-firm tofu, cut into 1/2-in. cubes
10 ounce shiitake mushroom caps, sliced (about 2 cups)
1 red bell pepper, cut into strips
1 1/2 cups thinly sliced napa cabbage (from 1 cabbage)
3 tablespoons reduced-sodium soy sauce
1 cup frozen shelled edamame, thawed

Steps:

  • Bring 8 cups water to a boil in a large saucepan. Add noodles; cook 3 minutes or until al dente. Drain; rinse under cold water. Drain.
  • Combine stock and cornstarch in a small bowl, stirring with a whisk. Heat a large skillet over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; cook 5 minutes or until browned, stirring frequently. Remove tofu from pan. Add remaining 1 tablespoon oil, mushrooms, and bell pepper to pan; cook 7 minutes, stirring occasionally. Add cabbage and soy sauce; cook 1 minute, stirring constantly. Add stock mixture and edamame to pan; cook 3 minutes. Add noodles and tofu; toss to combine. Divide tofu mixture among 4 shallow bowls.

Nutrition Facts : Calories 312, Carbohydrate 36 g, Cholesterol 25 mg, Fat 12.6 g, Fiber 5 g, Protein 16 g, SaturatedFat 2 g, Sodium 471 mg, Sugar 5 g

VEGETABLE LO MEIN WITH CRISPY TOFU



VEGETABLE LO MEIN WITH CRISPY TOFU image

This Vegetable Lo Mein with Tofu is super versatile, easy to throw together, and will be on the table in 30 minutes!

Provided by Julie | The Simple Veganista

Categories     Entree

Time 30m

Number Of Ingredients 16

8 oz. vegan ramen or linguini noodles
1 tablespoon sesame oil (or any neutral oil) or 1/4 cup veggie broth (for water saute)
1 tub (14oz) firm tofu, cubed 1/2 inch
1 teaspoon garlic powder
1 onion, sliced lengthwise
2 cloves garlic, minced
2 carrots, cut into matchsticks or thinly sliced diagonally
1 large red bell pepper, julienned
3 - 4 tablespoons tamari, coconut aminos, or soy sauce
1 tablespoon pure maple syrup or mirin
1 tablespoon rice wine vinegar
2 - 3 teaspoons dark sesame oil (toasted)
red pepper flakes or sriracha, to taste (optional)
3 scallions, sliced
bean sprouts
cilantro

Steps:

  • Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 - 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.
  • Cook the noodles according to package directions, set aside.
  • In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.
  • Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.
  • right away with bean sprouts and fresh cilantro for garnish.
  • Serves 4
  • leftovers in the refrigerator for up to 5 - 6 days. Or keep in the freezer for up to 3 months (defrost before heating).
  • Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.

Nutrition Facts : Calories 413 calories, Sugar 11.6 g, Sodium 810.4 mg, Fat 12.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 61.2 g, Fiber 9.6 g, Protein 19.7 g, Cholesterol 0 mg

TOFU VEGETABLE LO MEIN RECIPE



Tofu Vegetable Lo Mein Recipe image

Tofu Vegetable Lo Mein is quick and tasty! It's loaded with colorful vegetables and a spicy Sriracha kick. Simple enough for any weeknight dinner.

Provided by Urvashee Patel

Categories     Dinners

Time 35m

Number Of Ingredients 18

1 14 ounce package extra firm tofu, drained and pressed
2 teaspoons olive oil
2 tablespoons soy sauce
2 tablespoons sriracha chili sauce
1 tablespoon sesame oil
1 tablespoon canola oil
1 red bell pepper, cut julienne
1 carrot, cut julienne
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 scallions, sliced
1 cup snow peas, sliced
8 ounces lo mein noodles
4 tablespoons soy sauce
1 teaspoon sriracha chili sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 tablespoon mirin

Steps:

  • Preheat the oven to 400°F. Combine the olive oil, soy sauce and Sriracha sauce in a large bowl. Cut the tofu into small cubes and toss with the sauce. Set aside for 20 minutes. Spread the cubes in a large sheet pan lined with parchment paper. Bake in the oven for 20 minutes, tossing the tofu halfway through. Whisk together the sauce ingredients and set aside. In a large skillet, heat the canola oil over medium-high heat. Add the bell pepper, carrots and snow peas to the pan and sauté for 3-4 minutes. Add the garlic and ginger and sauté for another 2 minutes. Stir in the scallions and the sauce. Remove the pan from the heat. Cook the noodles according to the package directions and drain the extra water. Add the noodles and tofu to the vegetables and return the pan to medium heat for 2-3 minutes. Serve hot.

Nutrition Facts : Calories 420 calories, Fat 16 g, Carbohydrate 50 g, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, Sodium 2135 mg, Sugar 6 g

TOFU LO MEIN



Tofu Lo Mein image

Made this for my celebration of the Year of the Dog, Chinese New Year! I based this recipe on the pork lo mein I use to eat when I still ate meat. This version is sooo much tastier and much more healthy too. You can replace the chicken broth with vegetable broth if you wish. You will get a different but equally as pleasing result.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 40m

Yield 8-9 serving(s)

Number Of Ingredients 11

2 1/2-3 cups reduced-sodium fat-free chicken broth (homemade is best)
16 ounces firm tofu
5 teaspoons reduced sodium soy sauce, divided
2 (3 3/4 ounce) packages cellophane noodles (can use lingune,if needed)
1 cup broccoli floret, large dice
1 cup carrot, medium dice
1 medium yellow onion, cut in half and sliced
1 large red pepper, thin strips
1 medium yellow pepper, thin strips
2 teaspoons red pepper flakes (more if wanted)
1/2 cup rice wine vinegar (must be this type of vinegar for flavor)

Steps:

  • ** To drain tofu: Remove from package and pat dry with paper towel. Place long side down on dinner plate, top with another plate and put heavy weight on it. Weight could be a small potful of water, a heavy can, or even your iron. Set aside and leave like that while you prepare vegetables.
  • When vegetables are all cut and ready, remove the tofu slabs, pat dry and cube.
  • Place tofu cubes in a bowl and add sesame oil and 2 tsp soy sauce. Toss and set aside.
  • At this point, you can place everything into the refrigerator, covered, for up to 24 hours. This way you can prepare in the morning or night before, and finish for dinner.
  • Put broth and 3 tsp soy sauce in a large saucepan. Bring to a boil and reduce to a simmer.
  • Stir in vegetables and vinegar. Continue to simmer,covered about five minutes.
  • Add noodles, stir.
  • Simmer about 6 minutes uncovered, until noodles have just about absorbed the liquid, stir occasionally. If using lingune, you MAY have to use all or part of the leftover 1/2 cup of broth at this time.
  • Gently stir in tofu and pepper flakes.
  • Cover, remove from heat source, and let sit about five minutes allowing pepper flakes to meld.
  • Serve and enjoy. This goes well with my Raindrop Soup.

Nutrition Facts : Calories 161.7, Fat 2.6, SaturatedFat 0.5, Sodium 133.2, Carbohydrate 30.3, Fiber 2, Sugar 2.5, Protein 5.9

SPICY TOFU AND VEGETABLE LO MEIN



Spicy Tofu and Vegetable Lo Mein image

Fresh ginger adds great flavor -- and as a bonus it contains gingerol, a potent antioxidant and anti-inflammatory agent.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1 14-ounce package extra-firm tofu, drained and cut into 1-inch pieces
Freshly ground pepper
3 tablespoons vegetable oil
8 ounces thin whole wheat spaghetti
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce or vegetarian oyster sauce
1 12-ounce bag broccoli florets
1 red bell pepper, cut into thin strips
1 carrot, halved crosswise and cut into thin strips
1 red jalapeno pepper, sliced (remove seeds for less heat)
2 tablespoons finely chopped peeled fresh ginger
1 teaspoon toasted sesame oil

Steps:

  • Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.
  • Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl.
  • Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.

EASY TERIYAKI TOFU LO MEIN



Easy Teriyaki Tofu Lo Mein image

Great teriyaki flavor with succulent noodles and good-for-you tofu.

Provided by Kelkachu

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package lo mein noodles
2 ½ tablespoons sesame oil, divided
1 (16 ounce) package extra-firm tofu, drained and cubed
3 cloves garlic, chopped
1 teaspoon ground ginger
½ cup soy sauce
½ cup teriyaki sauce
½ cup brown sugar
1 stalk green onion, chopped
1 teaspoon sesame seeds, or to taste

Steps:

  • Bring a large pot of water to a boil. Add lo mein noodles and cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain well.
  • While the noodles are cooking, heat 1 tablespoon sesame oil in a large pan over medium heat. When hot, place tofu in the pan and saute until browned on all sides, about 6 minutes. Transfer tofu to a plate.
  • Heat remaining 1 tablespoon sesame oil in the same pan. Add garlic and cook for 2 to 3 minutes.
  • Combine soy sauce, teriyaki sauce, brown sugar, and remaining 1/2 tablespoon of sesame oil in a small bowl. Pour into the pan. Add tofu and lo mein noodles; toss to coat in the sauce mixture.
  • Serve garnished with green onion and sesame seeds.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 71 g, Fat 15.1 g, Fiber 1 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 3540.6 mg, Sugar 32.9 g

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