Vegetarian Lo Mein With Tofu – A Fast, Flavorful Weeknight Noodle Dish
Lo mein is comfort in a bowl: silky noodles, crisp-tender vegetables, and a savory sauce that clings to every strand. This vegetarian version keeps all the flavor while staying light and satisfying. Pan-seared tofu adds protein and a pleasing chew, while colorful veggies bring crunch and freshness.
It comes together quickly, tastes like takeout (in a good way), and is easy to adapt to what you have on hand. If you love a balanced, fuss-free noodle dish, this one earns a spot in your weekly rotation.
Vegetarian Lo Mein With Tofu - A Fast, Flavorful Weeknight Noodle Dish
Ingredients
Method
- Press the tofu: Wrap the tofu in paper towels and set a heavy pan on top for 10–15 minutes to remove excess moisture. Cut into cubes and pat dry.This helps the tofu brown and crisp.
- Cook the noodles: Boil according to package directions until just al dente. Drain, rinse briefly to stop cooking, and toss with a little sesame oil to prevent sticking.
- Mix the sauce: In a bowl, whisk soy sauce, vegetarian oyster sauce, rice vinegar, brown sugar, sambal (if using), vegetable broth, and cornstarch. Taste and adjust sweetness, saltiness, and heat.
- Brown the tofu: Heat 1 tbsp neutral oil in a large skillet or wok over medium-high.Add tofu in a single layer and cook 3–4 minutes per side until golden. Sprinkle with a pinch of salt. Remove to a plate.
- Stir-fry the aromatics: Add the remaining 1 tbsp neutral oil to the pan.Add garlic, ginger, and the white parts of the scallions. Stir 30–60 seconds until fragrant.
- Cook the vegetables: Add your mixed vegetables. Stir-fry 3–5 minutes until crisp-tender.If needed, splash in a tablespoon of water to help steam tougher veg like broccoli.
- Combine: Return tofu to the pan. Add noodles and pour in the sauce. Toss with tongs for 1–2 minutes over medium-high heat until everything is coated and the sauce slightly thickens.
- Finish and serve: Drizzle with sesame oil.Garnish with scallion greens and sesame seeds. Add a squeeze of lime if you like brightness. Serve hot.
What Makes This Special
- Weeknight fast: From chopping board to table in about 30 minutes.
- Balanced flavors: A savory-sweet sauce with hints of garlic, ginger, and sesame.
- Great texture: Crispy-edged tofu, springy noodles, and crunchy vegetables.
- Flexible and forgiving: Swap in your favorite veggies, use gluten-free noodles, or adjust the sauce to taste.
- Meal-prep friendly: Makes tasty leftovers for lunch the next day.
Ingredients
- 14 oz (400 g) extra-firm tofu, pressed and cut into 1-inch cubes
- 10–12 oz lo mein noodles (or spaghetti, ramen, or rice noodles as a substitute)
- 2 tbsp neutral oil (such as canola or avocado), divided
- 1 tbsp toasted sesame oil
- 3 cups mixed vegetables (e.g., bell peppers, carrots, snow peas, broccoli, mushrooms)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, thinly sliced (whites for the stir-fry, greens for garnish)
For the sauce:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp oyster mushroom sauce (or vegetarian “oyster” sauce; hoisin works in a pinch)
- 1 tbsp rice vinegar
- 1–2 tbsp brown sugar (adjust to taste)
- 1–2 tsp sambal oelek or chili-garlic sauce (optional, for heat)
- 1/4 cup vegetable broth or water
- 1 tsp cornstarch (optional, for a slightly thicker sauce)
For serving:
- Sesame seeds
- Lime wedges (optional)
- Extra scallion greens
How to Make It
- Press the tofu: Wrap the tofu in paper towels and set a heavy pan on top for 10–15 minutes to remove excess moisture. Cut into cubes and pat dry.This helps the tofu brown and crisp.
- Cook the noodles: Boil according to package directions until just al dente. Drain, rinse briefly to stop cooking, and toss with a little sesame oil to prevent sticking.
- Mix the sauce: In a bowl, whisk soy sauce, vegetarian oyster sauce, rice vinegar, brown sugar, sambal (if using), vegetable broth, and cornstarch. Taste and adjust sweetness, saltiness, and heat.
- Brown the tofu: Heat 1 tbsp neutral oil in a large skillet or wok over medium-high.Add tofu in a single layer and cook 3–4 minutes per side until golden. Sprinkle with a pinch of salt. Remove to a plate.
- Stir-fry the aromatics: Add the remaining 1 tbsp neutral oil to the pan.Add garlic, ginger, and the white parts of the scallions. Stir 30–60 seconds until fragrant.
- Cook the vegetables: Add your mixed vegetables. Stir-fry 3–5 minutes until crisp-tender.If needed, splash in a tablespoon of water to help steam tougher veg like broccoli.
- Combine: Return tofu to the pan. Add noodles and pour in the sauce. Toss with tongs for 1–2 minutes over medium-high heat until everything is coated and the sauce slightly thickens.
- Finish and serve: Drizzle with sesame oil.Garnish with scallion greens and sesame seeds. Add a squeeze of lime if you like brightness. Serve hot.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm in a skillet with a splash of water or broth to loosen the sauce.Microwave in short bursts, stirring between intervals.
- Freezing: Not ideal. Tofu and noodles can turn spongy. If you must freeze, undercook the noodles slightly and expect some texture changes.
Health Benefits
- Plant protein: Tofu provides complete protein, supporting muscle repair and satiety without saturated fat.
- Fiber and micronutrients: Vegetables like broccoli, peppers, and mushrooms add fiber plus vitamins A, C, K, and minerals.
- Heart-friendly fats: Toasted sesame oil and a light hand with neutral oil keep the fat profile balanced.
- Lower sodium option: Using low-sodium soy sauce and adding vinegar and aromatics builds flavor without relying on salt.
- Energy balance: Carbs from noodles, protein from tofu, and fats from oil create a well-rounded meal that keeps you full.
Pitfalls to Watch Out For
- Soggy noodles: Overcooking leads to mush.Cook just to al dente and rinse briefly.
- Wet tofu: If you skip pressing the tofu, it won’t brown well. Dry it thoroughly before searing.
- Bland sauce: Taste and tweak. Add a pinch more sugar for balance, a splash of vinegar for brightness, or chili for heat.
- Overcrowded pan: Too many vegetables at once steam instead of sear.Work in batches if needed.
- Gummy sauce: If using cornstarch, don’t overdo it. A teaspoon is enough for a light gloss.
Variations You Can Try
- Gluten-free: Use rice noodles or gluten-free lo mein and tamari. Check labels on sauces.
- Extra veg-forward: Add shredded cabbage, bean sprouts, or spinach at the end to wilt.
- Peanut-sesame twist: Whisk 1–2 tbsp peanut butter into the sauce for creaminess and a nutty note.
- Smoky char: Use a very hot wok and cook vegetables in small batches for a slight char and wok hei vibe.
- Sweet-savory: Add pineapple chunks or a splash of orange juice to the sauce for a fruit-forward profile.
- Crispy tofu option: Toss tofu with 1 tbsp cornstarch and a pinch of salt before pan-frying for extra crunch.
- Miso umami: Stir 1 tsp white miso into the sauce for depth.
FAQ
Can I make this without tofu?
Yes.
Swap tofu for tempeh, seitan, or add extra mushrooms for a meaty bite. You can also use edamame for an easy protein boost.
What noodles work best?
Classic egg-based lo mein noodles are great, but udon, ramen, or even spaghetti work. If using rice noodles, soak according to package instructions and avoid overcooking.
How do I keep the noodles from sticking?
Toss cooked noodles with a teaspoon of sesame oil and keep them slightly undercooked.
Once they hit the pan with sauce, they’ll loosen and finish cooking.
Is there a soy-free option?
Use chickpea-based tofu or a firm, pressed paneer-style cheese if you tolerate dairy. For sauce, try coconut aminos instead of soy sauce and a soy-free hoisin alternative.
Can I reduce the oil?
Yes. Use a good nonstick skillet and 1–2 teaspoons of oil for tofu and vegetables.
Add small splashes of broth to prevent sticking as you stir-fry.
How spicy is this recipe?
It’s mild by default. Heat comes from optional sambal or chili-garlic sauce. Start with a small amount and build up to your tolerance.
What’s the best way to reheat without drying it out?
A skillet over medium heat with a tablespoon of water or broth works best.
Stir occasionally until warmed through and saucy again.
Can I make it ahead?
You can cook the tofu and prep the vegetables a day ahead. Store the sauce separately. Cook noodles and stir-fry everything together just before serving for the best texture.
In Conclusion
Vegetarian Lo Mein with Tofu is the kind of recipe that checks all the boxes: quick, flexible, and deeply satisfying.
With a balanced sauce and a mix of textures, it delivers takeout flavor with fresher ingredients. Keep the pantry sauce staples on hand, and you’ll be able to whip this up anytime. Whether you’re feeding family or making a cozy solo dinner, these noodles make a reliable, delicious go-to.
