Tofu Vegetable Lo Mein Recipes

SPICY TOFU AND VEGETABLE LO MEIN

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.

TOFU AND VEGETABLE LO MEIN

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.

TOFU VEGETABLE LO MEIN RECIPE

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.

VEGETABLE LO MEIN WITH CRISPY TOFU

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.

VEGAN LO MEIN WITH KOREAN TOFU BULGOGI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Dice into bite-sized cubes.
• Combine soy sauce, 3 tablespoons sesame oil, maple syrup, green onions, red pepper powder, sesame seeds, garlic, and liquid smoke in a bowl. Fold in tofu and cover with plastic wrap. Place in the refrigerator to soak for no longer than 1 hour. Drain tofu, reserving marinade. Spread tofu evenly on a baking sheet.
• Bake in the preheated oven until browned, 20 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lo mein noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
• Combine coconut oil and 1 tablespoon sesame oil in a wok or saucepan over medium-high heat. Saute onion until golden brown, about 2 minutes. Add broccoli coleslaw mix and coleslaw mix; saute until wilted, about 3 minutes more. Reduce heat to medium-low; add cooked noodles, baked tofu, and reserved marinade. Simmer until heated through and all liquid is absorbed, about 5 minutes. Season with salt and pepper.

TOFU LO MEIN

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.

VEGETABLE LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked spaghetti, and toss. Serve immediately.

VEGETABLE LO MEIN

Steps:

• In a small bowl, combine oyster sauce, sesame oil, soy sauce, salt and pepper.
• In a separate bowl, whisk together broth and cornstarch until cornstarch is dissolved.
• In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain water.
• Return to saucepan and toss with oyster sauce mixture.
• In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent.
• Add red pepper, carrots and snow peas, and stir-fry 2 minutes, or until vegetables are almost cooked.
• Add fake bacon and vegetable broth-cornstarch mixture.
• Bring to a boil and cook, stirring, until sauce is slightly thickened, about a minute.
• Add noodles and toss well to combine.