October Recipe: Vegetable Lo Mein with Tofu
This vegetable lo mein recipe has been a huge success in our home! It's incredibly tasty, high in protein, and can be made in just 30 minutes. Aubrey absolutely loves this recipe! Give it a try, and let us know what you think.
Serves 4
Ingredients
- 8 oz. vegan ramen or linguini noodles (I used the Catelli Smart ones but you could also make this less carbs by using a black bean pasta!)
- 1 tablespoon sesame oil
- 1 package of firm tofu, cubed 1/2 inch
- 1 teaspoon garlic powder
- 1 white onion, sliced lengthwise
- 2 cloves garlic, minced
- 2 carrots, cut into matchsticks or thinly sliced diagonally
- 1 large red bell pepper, julienned
- 1 head of broccoli, cut into bite sized piece
- 1/3 cup tamari, coconut aminos, or soy sauce
- 2 tablespoon pure maple syrup or mirin
- 2 tablespoon rice wine vinegar
- 4 teaspoons dark sesame oil (toasted)
- red pepper flakes or sriracha, to taste (optional)
- 3 scallions, sliced
- bean sprouts
- cilantro
Method
1. Start by cubing the tofu into 1/2-inch cubes and patting them dry between a dishcloth or paper towels to remove excess moisture. Heat up a skillet with a little oil, and cook the tofu on each side for about 5-6 minutes until golden and lightly crispy. Sprinkle with garlic powder and season with salt. Set aside.
2. Cook the noodles according to the package directions and set them aside.
3. In a small bowl, whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar. Set aside. For a bit of heat, add a pinch of red pepper flakes or sriracha to taste.
4. Heat oil in a large skillet or wok over medium heat. Add the onion and stir-fry for 3 minutes. Then add the garlic, carrots, and red bell pepper, and stir-fry until al dente, about 4 minutes. Add the cooked noodles and the sauce and toss well to combine. Then add the tofu and scallions, and mix again.
5. Serve right away, garnished with bean sprouts and fresh cilantro.
