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Tofu lo-mein recipe

Tofu lo-mein recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Noodles

Vegetarian-friendly version of the classic Chinese lo-mein dish. Works with any and all sorts of stir-fry veg.

312 people made this

IngredientsServes: 4

  • 450g firm tofu
  • 2 tablespoons olive oil
  • 170g ramen noodles
  • 450g fresh stir-fry vegetables
  • 350ml water
  • 1 tablespoon soy sauce, or to taste

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Press tofu between pieces of kitchen paper to remove some of the water; cut in to bite size cubes. Heat olive oil in large frying pan over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
  2. Meanwhile bring water to the boil in a medium saucepan. Add ramen noodles and boil for about 2 minutes, just until the noodles break apart. Drain.
  3. Add the stir-fry vegetables to the pan with the tofu and cook, stirring occasionally, until vegetables are tender but not mushy. Add noodles and stir to blend. Season with soy sauce to taste and serve.

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Reviews & ratingsAverage global rating:(327)

Reviews in English (228)

by SNUGLBUGLS

wow, this was really good! i used chicken flavored ramen, and added splashes of sesame oil and and some red pepper flakes to spice it up a bit. i also froze the tofu, which i always do when i buy tofu, then defrosted it the night before in the fridge, as another reviewer suggested. i think it gives it a "meatier" texture. also, be sure to drain the tofu REALLY well, or it won't brown up quite as nicely. what i do is just squeeze out all the water by hand, after slicing it into strips. just wash your hands, grap a strip, and qive it a quick squeeze over the sink! it makes a world of difference rather than just squashing it between paper towels. will definitely experiment with other ramen flavors, other veggies, and other spices. thanks for the easy and versatile recipe!!!!-19 Jan 2005

by MrsWifey/Mommy

This was VERY good for a fast supper. My pantry was bare, I didn't have any frozen stir-fry veggies but I had carrots, celery, mushrooms and onions. It turned out VERY tasty & my whole family of six, plus a baby, polished off an 8 serving meal. I baked my tofu in soy, garlic, ginger and a bit of honey, instead of frying it because I needed to fry up some ground chicken @ the same time (I only had one box of tofu!). I never had tofu taste great! Frying it would have gotten the same results. Satifying and FAST!-18 Jan 2008

by Erica

This was very quick and easy to make, and was delicious too! I did just a couple things differently that I thought I would share. First, don't drain the noodles. I think that would make them too dry. Once the noodles are getting soft and breaking apart, remove them from the heat, give them a stir, and cover. The steam should finish cooking them. The noodles should soak up the little bit of excess water while you finish cooking your tofu and veggies. In addition to the seasoning, I also added a little ground ginger and some basil. I will definitely make this one again!-07 May 2008


Vegan Lo Mein with Tofu

Lately I have been on an asian-fusion dinner spree and my latest obsession is this delicious Vegan Vegetable Lo Mein with Tofu. With a simple umami stir-fry sauce, tons of fresh vegetables, noodles, and crispy tofu, this recipe is truly a keeper!


Amazing Tofu Lo Mein

Preheat oven to 375°F. Line sheet pans with parchment paper and spray lightly with vegetable oil spray.

Combine the diced tofu with soy sauce, vegetable oil, and toasted sesame oil. Mix until all pieces are coated.

Transfer the diced tofu to the prepared sheet pans. Bake in the preheated oven for about 15 minutes, or until the tofu is caramelized.

CCP-Hold hot (140°F. or above) for use.

CCP-Minimum internal temperature should be 140°F. or above.

Lo mein, vegetable, whole grain spaghetti

Cook whole wheat pasta according to package directions to al dente.

Place 5 pounds cooked spaghetti in each hotel pan.

Add onions, shredded cabbage and carrots to each hotel pan.

Pour teriyaki glaze into a liquid measuring container. Whisk in toasted sesame oil, and sriracha.

Pour 4 1/4 cups plus 2 tablespoons sauce mixture over each pan.

Cover and bake in the preheated 350°F. for about 30 – 40 minutes.

CCP: Cook to a minimum internal temperature of 165°F.

Remove from the oven. Stir to distribute the sauce and vegetables into the noodles.

Serve 1 ½ cups of the vegetable lo mein noodles topped with 1 cup of the seasoned baked tofu.

CCP – Hold hot (140°F. or above) for service.

Recipe Notes

Nutrition Facts per Serving (2.5cups)

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.


Tofu Lo Mein

Pan fried tofu is sauteed with mixed vegetables and tossed with a tasty Asian sauce and noodles make for a delicious vegetarian Tofu Lo Mein.

We generally eat tofu once a week. It's a great vegetarian protein, you can cook it up so many different ways, and our toddler will eat it. Generally I use it in Asian cooking.

As I've been looking for easier meals to make I've been looking in my Cooking Light Weeknight One Dish Cookbook. I don't often look in cookbooks for recipes but the fact that these recipes are healthier, made in a single pot, and are easy to make made it an easy choice.

The thing that I like about this Tofu Lo Mein recipes is that it just uses classic spaghetti noodles instead of the Chinese egg noodles. I always have half boxes of spaghetti sitting around so it was a great way to use one up as well as making dinner.

To make this recipe I started by pan frying the tofu. I always use super firm tofu but firm tofu works fine too. Make sure to press the tofu to get out the extra water. We have an actual press which was cheap and is easy to use but you can simply weight the tofu down with a heavy pan or book.

Then the vegetables get added in and stir fried. You can use any veggies you like but in my case I used peppers, carrots, and onions. At the end sauce is put in the pan and everything is mixed together then tossed with the noodles and bean sprouts.

This tofu dish is really flavorful and is filling due to the noodles. The sauce was a little bit tangy and had a lot of depth to it. It would also be great on chicken or pork lo mein. We'll be serving this dish again soon.


Veggie Lo Mein with Pan-Fried Tofu

Published: Jan 7, 2016 · Modified: Feb 15, 2021 by Nicole @ Oh My Veggies · This post may contain affiliate links.


During my first few years as a vegetarian, I was always at a loss as to what to order when dining in restaurants. Most American fare back then wasn’t as vegetarian friendly as it is now. I hadn’t eaten a lot of Chinese food growing up, but that quickly changed, and vegetable lo mein became my dish of choice. Between the squishy noodles, crispy veggies and savory-sweet sauce, I was fully satisfied and in veggie heaven.

It’s kind of surprising that it took me so long to cook up a classic lo mein in my kitchen, after having ordered the dish at a billion or so restaurants throughout my teens and twenties. Over the years I’ve created a few lo mein-inspired dishes, but this is the first time I tried to replicate my old restaurant favorite.

I quickly realized that lo mein presented a new challenge to vegans in particular, that being the fact that most lo mein noodles contain egg. Fortunately, I did find a couple egg-free brands. For this recipe, I used Roland brand noodles, which are vegan and a pretty close approximation to what I’d been served in restaurants. Ka-Me is another vegan brand you might want to try out. If you absolutely can’t find vegan lo mein noodles, fear not – I tried this recipe out with regular old wheat spaghetti noodles too, and found them to be totally passable for lo mein noodles.

Once you’ve got the noodle issue addressed, the recipe comes together in a cinch. Start by cooking up some crispy pan-fried tofu to give the meal some protein and staying power. Next, stir-fry some veggies with garlic and ginger. I went with shiitake mushrooms, snow peas, carrots and a red bell pepper, but feel free to substitute your favorites. Finally, add your noodles and a simple dressing made from soy-based sauce, toss until it’s hot, and serve everything up. You might never bother with takeout again.


Tofu Lo Mein

1 pound reduced-fat firm or extra-firm tofu, frozen, thawed, and squeezed dry
Nonstick cooking spray
10 ounces linguine pasta
1 1/2 teaspoons crushed fresh garlic
2 cups small fresh broccoli florets
1 cup sliced fresh mushrooms
1 medium red bell pepper, cut into thin strips
1/2 cup sliced scallions
SAUCE
1 cup vegetable or chicken broth
1/4 cup reduced-sodium soy sauce
1/4 cup dry sherry
2 tablespoons dark brown sugar
2-3 teaspoons sesame oil
1 teaspoon ground ginger
2 teaspoons cornstarch

Directions

To make the sauce, place all of the sauce ingredients except for the cornstarch in a small bowl, and stir to mix well. Cut the tofu into 1/2-inch cubes and place the cubes in a shallow nonmetal container. Pour 1/4 cup of the sauce mixture over the tofu, toss to mix, and set aside for 10 minutes. Add the cornstarch to the remaining sauce, stir to dissolve the cornstarch, and set aside.

Coat a large nonstick baking sheet with nonstick cooking spray. Drain off any sauce that the tofu has not soaked up, and spread the tofu cubes in a single layer on the sheet. Spray the tops of the cubes lightly with the cooking spray, and bake at 375ºF for 10 minutes. Turn the cubes with a spatula, and bake for 10 additional minutes, or until the cubes are nicely browned, crisp on the outside, and chewy on the inside. Remove the tofu cubes from the oven, and set aside.

While the tofu is cooking, cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.

Coat a large nonstick skillet with nonstick cooking spray. Place the skillet over medium-high heat, and add the garlic, broccoli, mushrooms, red pepper, and scallions. Stir-fry the vegetables for about 4 minutes, or until crisp-tender, covering the skillet periodically if it begins to dry out (the steam from the cooking vegetables will moisten the skillet). Add a few teaspoons of water or broth to the skillet only if necessary. Add the tofu, and toss to mix well. Add the pasta, and toss to mix well.

Stir the reserved sauce, and add it to the skillet. Toss the mixture for a minute or 2, or until the sauce thickens slightly. Serve hot.


20 Minutes tofu lo mein, Secret revealed

Tofu lo mein – These three words may be surprising for some people who never heard about tofu or lo mein. Even many unfortunate people do not know about lo mein. So I can not ask them whether they have tried these at all or not, haha. It will be silly if I ask them such question. But you do not belong to that category and that is why you have landed on this page. You definitely have tried this at a restaurant or somebody offered you when you visited their house.

Whatever the reason but truth is YOU LIKED THIS UTTERLY DELICIOUS TOFU LO MEIN, this is the whole truth & nothing but the truth. Your other claims are no longer valid, Like,

I do not prefer tofu in noodles

Lo mein is not something what I am looking for

Taste of tofu is not so good

All these are absolutely wrong and your deliberate attempt to say a LIE. All those are lies because you enjoyed tofu lo mein whenever last time you had it. Is it not true? Otherwise, you won’t be here and read this post till now.

Though I have not tried tofu lo mein so many times but each time I enjoyed this wonderful meal. Yes, it is a perfect meal to me because I can add various seasonal vegetables along with tofu. So I tried this three or four times at our own kitchen with various ways and this time I found it most delicious and worth to share with you. But tofu is not available in every shop because in Kolkata mostly people prefer Paneer and I believe only a few people have heard about tofu, haha. So only one or two departmental stores keep those for their customers. I purchased my tofu from Reliance fresh store and I can still remember from first time to recent time, every time I bought it from that store only.

Tofu is here (kolkata, India) often known as soy milk paneer (or vegan paneer) because everybody eats paneer but when it comes to tofu, people become clueless. Very rare restaurants offer any dishes with tofu too. So if I want to have tofu lo mein or anything based on tofu then I have to prepare it at my own kitchen. I have also made vegetable lo-mein a few days back and the result of that attempt motivate me to try tofu lo mein at my own kitchen for multiple times till I feel, “Yes, this is what I am looking for“.

I have also do a lot of experiments on instant noodles to experience childhood fun once again and the outcome of such things are cheese Maggi, butter Maggi etc.

This tofu lo mein made my evening happy because of its mouthwatering appearance, taste, color & flavor. It is truly the secret behind happy family dinner. You can even follow instructions to cook tofu as mentioned on the label on tofu package, add seasonal vegetables and cook. Then add cooked lo mein noodles and toss to mix. But for better taste according to you, it is always advised to do your own experiment to have the best for your dinner.


Vegetable Lo Mein with Crispy Tofu

For the crispy tofu:­­­­­­­­­­­­­­­

1 block extra-firm tofu, pressed and drained

3 Tbs. arrowroot powder or cornstarch

For the sauce:­­­­­­­­­­­­­­­

1/4 cup low sodium vegetable broth

1 tsp. crushed red pepper flakes

For the Vegetable Lo Mein­­­­­­­­­­­­­­­:

1 Tbs. peanut or canola oil

1 Tbs. fresh ginger, minced

3 scallions, cut into 1 inch pieces

1 large head broccoli, chopped

1 red bell pepper, cut into 1 inch pieces

2 tsp. arrowroot powder + 2 Tbs. water
Fill a large pot with water to boil for the noodles. Note: you are going to reserve some of the cooking water for the sauce later.

Cut the block of tofu into cubes. Toss the cubes in a shallow bowl with the arrowroot powder and the spices except the 5-spice powder. Heat about 1-inch of oil in a deep saute pan over medium-high heat. Add the tofu and cook until browned on all sides, flipping often, about 10 minutes. Transfer to a paper towel-lined bowl and sprinkle with 5-spice powder.

Mix the ingredients for the sauce together in a mug or bowl. Set aside. When the water is boiling, add a handful of salt to the pot and put the noodles in. Stir them. If you are using gluten-free noodles, they take longer to cook, about 15 minutes or so.

When the noodles are 3/4 of the way done, start on the vegetables. You don’t want to cook them too early or else they will lose their color and crunch.

In the same pan you cooked the tofu in, heat the oil until it shimmers. Add the garlic and ginger. Don’t let them burn. Add the scallions and the onions and cook for one minute before adding the carrots and celery. Cook for another minute or two, stirring the vegetables constantly. Add the broccoli and the bell pepper and cook another 2 minutes. Add the green beans and cook another 2 minutes.

When the vegetables are bright green and crisp-tender, add the sauce to the pot and toss to coat all the veggies in it. If you need more liquid, add some of the reserved pasta cooking liquid. In a mug, mix 2 tsp. of arrowroot with 2 Tbs. water to make a slurry. Add the slurry to the vegetables to thicken and glaze the sauce.

When the noodles are al dente, drain them and add them to the vegetables. Mix the noodles well with the vegetables and toss to coat them in sauce. Add the crispy tofu back into the pan and toss with the veggies and noodles. Serve hot.


Making crispy tofu

The process is not the quickest one, but it yields an extra crispy result.

  • You should use some paper towels to get rid of the excess marinade from the tofu before frying. Not only does it help the tofu coating to stay even, it also prevents the oil from splattering.
  • Coat the tofu with the cornstarch-based coating. It will create a super crispy surface. You should do this step while heating up the oil, and fry the coated tofu as soon as possible.
  • If you’re using a nonstick pan, you can use very little oil to fry the tofu without it sticking. But if you want a crispier result, more oil will go a long way toward this.
  • Finally, drain the excess oil from the tofu once you’re done frying.

It does take a bit of patience and several steps to finish cooking, but you’ll be rewarded with super crispy tofu at the end.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.


Vegan Lo Mein | Ready in 15 minutes!

Home » Recipes » Vegan Lo Mein | Ready in 15 minutes!

Make this vegan lo mein / vegan chow mein recipe in under 15 minutes and enjoy a delicious, healthy and protein-packed stir-fry for lunch or dinner!

The series of Asian recipes for this year&rsquos challenge of &lsquoveganizing&rsquo popular traditional recipes from various world cuisines continues with this 15-minute vegan lo mein recipe.

Lo Mein is a traditional Chinese dish, originally made with thin noodles, seasonings, veggies, soy sauce and sometimes different types of meat, such as poultry or pork. I made the vegan lo mein version with veggies, mushrooms and some tofu, for adding some extra-proteins into this meal.

Lo Mein is very similar to Chow Mein, the major differences being that lo mein uses more sauce and the noodles are added at different cooking stages, other than these, the recipes are pretty much the same.

If you want to discover even more vegan Chinese recipes, check out this cookbook I just found. It seems pretty amazing! It has over 200 meat-free, egg-free, dairy-free dishes from the culinary regions of China!

Make sure you use a vegan type of noodles. The traditional recipe uses Chinese egg noodles, which are not vegan, so find a vegan substitute for these.

Using coconut oil for stirfrying is the best option. It is very stable, can withstand very high temperatures and also has a lovely flavor perfect for Asian recipes.

Another tip is to add the veggies in the right order to the pan when stirfrying. In this case, the carrots are added first, then the bell pepper and finally followed by leeks, one minute after the other.

I used vegan fish sauce instead of soy sauce for this lo mein recipe, by following this super-smart recipe created by Sylvia. I linked it in the recipe below too. If you don&rsquot want to make this vegan fish sauce, you can simply add soy sauce or tamari.

Frying the noodles a bit can make them crispier and enhance the texture of the meal. But make sure you don&rsquot overdo it and burn them. The secret of this dish is the perfect timing &ndash adding ingredients on time and not overcooking them.

You can serve this vegan lo mein / vegan chow mein recipe with a soup on the side, the vegan Pho would be perfect for a complete Asian lunch menu.

Hope you&rsquoll like this vegan lo mein / vegan chow mein recipe! Don&rsquot forget, if you give my recipes a try, take a photo and tag me on Instagram @gourmandelleblog and use the hashtag #gourmandellerecipe. I will feature you on my Facebook page and/or Instagram Stories! 🙂



Comments:

  1. Ahuiliztli

    I can consult you on this question and was specially registered to participate in discussion.

  2. Visho

    Many thanks for the information, now I will not admit such a mistake.

  3. Kenyatta

    I have not heard this



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