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Vegetarian Lo Mein With Tofu - A Fast, Flavorful Weeknight Noodle Dish

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)
  • 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)
  • Sesame seeds
  • Lime wedges (optional)
  • Extra scallion greens

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.