Fast And Easy Tofu Lo Mein Recipes

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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

FAST AND EASY TOFU LO-MEIN



Fast and Easy Tofu Lo-Mein image

Make and share this Fast and Easy Tofu Lo-Mein recipe from Food.com.

Provided by CaliforniaJan

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) package extra firm tofu
1/2 cup onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons sesame oil
2 (3 ounce) packages ramen noodles, Oriental flavored
1 (16 ounce) package stir fry vegetables
1 1/2 cups water
1 tablespoon soy sauce (to taste)

Steps:

  • Place tofu on a plate between paper towels and put a second plate on top with a heavy weight like a large can for a couple of minutes to press out the water. Cut tofu into to bite-size cubes. Spray large skillet with cooking spray; then heat oils in skillet over medium-high heat. Add tofu, onion and garlic and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
  • Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
  • Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packets. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend.
  • Season with soy sauce to taste and serve.

Nutrition Facts : Calories 142.1, Fat 10.4, SaturatedFat 1.8, Sodium 266.4, Carbohydrate 4.5, Fiber 1.4, Sugar 1.6, Protein 10.1

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.

FAST AND EASY TOFU LO-MEIN



Fast and Easy Tofu Lo-Mein image

This easy-to make recipe is very inexpensive. I made it for my boyfriend's family and his mother is Filipino! They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors.

Provided by DASIBELLE

Categories     Asian Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 ½ cups water
1 tablespoon soy sauce, or to taste

Steps:

  • Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
  • Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
  • Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 38.6 g, Cholesterol 0.1 mg, Fat 19.8 g, Fiber 3.9 g, Protein 17.1 g, SaturatedFat 5.8 g, Sodium 1332.8 mg, Sugar 5 g

FAST AND EASY TOFU LO-MEIN



Fast and Easy Tofu Lo-Mein image

This easy-to make recipe is very inexpensive. I made it for my boyfriend's family and his mother is Filipino! They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors.

Provided by DASIBELLE

Categories     Asian Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 ½ cups water
1 tablespoon soy sauce, or to taste

Steps:

  • Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
  • Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
  • Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 38.6 g, Cholesterol 0.1 mg, Fat 19.8 g, Fiber 3.9 g, Protein 17.1 g, SaturatedFat 5.8 g, Sodium 1332.8 mg, Sugar 5 g

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