Best 6 Tofu Lo Mein Recipes

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Tofu Lo Mein is a delicious and versatile dish that can be enjoyed by people of all ages. It's a perfect meal for a busy weeknight, as it's quick and easy to make. Lo Mein is a popular Chinese noodle dish that's made with a variety of ingredients, including vegetables, protein, and a savory sauce. Tofu is a great source of plant-based protein, and it's a perfect addition to Lo Mein. It's also a very adaptable dish, so you can easily customize it to your own tastes. Whether you like your Lo Mein spicy, savory, or mild, there's a recipe out there for you.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

TOFU LO MEIN



Tofu Lo Mein image

Made this for my celebration of the Year of the Dog, Chinese New Year! I based this recipe on the pork lo mein I use to eat when I still ate meat. This version is sooo much tastier and much more healthy too. You can replace the chicken broth with vegetable broth if you wish. You will get a different but equally as pleasing result.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 40m

Yield 8-9 serving(s)

Number Of Ingredients 11

2 1/2-3 cups reduced-sodium fat-free chicken broth (homemade is best)
16 ounces firm tofu
5 teaspoons reduced sodium soy sauce, divided
2 (3 3/4 ounce) packages cellophane noodles (can use lingune,if needed)
1 cup broccoli floret, large dice
1 cup carrot, medium dice
1 medium yellow onion, cut in half and sliced
1 large red pepper, thin strips
1 medium yellow pepper, thin strips
2 teaspoons red pepper flakes (more if wanted)
1/2 cup rice wine vinegar (must be this type of vinegar for flavor)

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.

Nutrition Facts : Calories 161.7, Fat 2.6, SaturatedFat 0.5, Sodium 133.2, Carbohydrate 30.3, Fiber 2, Sugar 2.5, Protein 5.9

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

EASY TERIYAKI TOFU LO MEIN



Easy Teriyaki Tofu Lo Mein image

Great teriyaki flavor with succulent noodles and good-for-you tofu.

Provided by Kelkachu

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package lo mein noodles
2 ½ tablespoons sesame oil, divided
1 (16 ounce) package extra-firm tofu, drained and cubed
3 cloves garlic, chopped
1 teaspoon ground ginger
½ cup soy sauce
½ cup teriyaki sauce
½ cup brown sugar
1 stalk green onion, chopped
1 teaspoon sesame seeds, or to taste

Steps:

  • Bring a large pot of water to a boil. Add lo mein noodles and cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain well.
  • While the noodles are cooking, heat 1 tablespoon sesame oil in a large pan over medium heat. When hot, place tofu in the pan and saute until browned on all sides, about 6 minutes. Transfer tofu to a plate.
  • Heat remaining 1 tablespoon sesame oil in the same pan. Add garlic and cook for 2 to 3 minutes.
  • Combine soy sauce, teriyaki sauce, brown sugar, and remaining 1/2 tablespoon of sesame oil in a small bowl. Pour into the pan. Add tofu and lo mein noodles; toss to coat in the sauce mixture.
  • Serve garnished with green onion and sesame seeds.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 71 g, Fat 15.1 g, Fiber 1 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 3540.6 mg, Sugar 32.9 g

TOFU CHOW MEIN



Tofu Chow Mein image

This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! - Autumn SinClaire, Gold Beach, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

8 ounces uncooked whole wheat angel hair pasta
3 tablespoons sesame oil, divided
1 package (16 ounces) extra-firm tofu
2 cups sliced fresh mushrooms
1 medium sweet red pepper, julienned
1/4 cup reduced-sodium soy sauce
3 green onions, thinly sliced

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with 1 tablespoon oil; spread onto a baking sheet and let stand about 1 hour., Meanwhile, cut tofu into 1/2-in. cubes and blot dry. Wrap in a clean kitchen towel; place on a plate and refrigerate until ready to cook., In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta, spreading evenly; cook until bottom is lightly browned, about 5 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper and tofu until mushrooms are tender, 3-4 minutes. Add pasta and soy sauce; toss and heat through. Sprinkle with green onions.

Nutrition Facts : Calories 417 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

Tips:

  • Choose the right type of tofu: For this recipe, firm or extra-firm tofu is best. It will hold its shape well during cooking and absorb the flavors of the sauce.
  • Press the tofu: Pressing the tofu before cooking helps to remove excess water and makes it more flavorful. To press the tofu, wrap it in a few layers of paper towels and place it on a plate. Place another plate on top of the tofu and weigh it down with something heavy, such as a can of beans or a heavy skillet. Let the tofu press for 30 minutes.
  • Marinate the tofu: Marinating the tofu in a flavorful sauce before cooking adds extra flavor. To make the marinade, whisk together soy sauce, rice vinegar, sesame oil, garlic, and ginger. Add the tofu to the marinade and let it sit for at least 30 minutes.
  • Cook the tofu: Heat a large skillet over medium heat. Add the tofu and cook until it is browned on all sides. Remove the tofu from the skillet and set aside.
  • Make the sauce: In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic, ginger, and brown sugar. Bring the sauce to a simmer over medium heat. Reduce the heat to low and let the sauce simmer for 5 minutes, or until it has thickened.
  • Add the tofu and vegetables: Add the tofu, broccoli, carrots, and bell pepper to the sauce. Stir to combine. Cook for 5 minutes, or until the vegetables are tender.
  • Serve: Serve the tofu lo mein hot over cooked noodles. Garnish with green onions and sesame seeds.

Conclusion:

Tofu lo mein is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a new and exciting way to cook tofu, give tofu lo mein a try.

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