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Pan fried tofu is sauteed with mixed vegetables and tossed with a tasty Asian sauce and noodles make for a delicious vegetarian Tofu Lo Mein.
We generally eat tofu once a week. It’s a great vegetarian protein, you can cook it up so many different ways, and our toddler will eat it. Generally I use it in Asian cooking.
As I’ve been looking for easier meals to make I’ve been looking in my Cooking Light Weeknight One Dish Cookbook. I don’t often look in cookbooks for recipes but the fact that these recipes are healthier, made in a single pot, and are easy to make made it an easy choice.
The thing that I like about this Tofu Lo Mein recipes is that it just uses classic spaghetti noodles instead of the Chinese egg noodles. I always have half boxes of spaghetti sitting around so it was a great way to use one up as well as making dinner.
To make this recipe I started by pan frying the tofu. I always use super firm tofu but firm tofu works fine too. Make sure to press the tofu to get out the extra water. We have an actual press which was cheap and is easy to use but you can simply weight the tofu down with a heavy pan or book.
Then the vegetables get added in and stir fried. You can use any veggies you like but in my case I used peppers, carrots, and onions. At the end sauce is put in the pan and everything is mixed together then tossed with the noodles and bean sprouts.
This tofu dish is really flavorful and is filling due to the noodles. The sauce was a little bit tangy and had a lot of depth to it. It would also be great on chicken or pork lo mein. We’ll be serving this dish again soon.
- 1 package (14 oz) firm or extra firm tofu
- 8 oz. uncooked spaghetti noodles
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons vegetable oil
- 3 Tablespoons oyster sauce
- 2 Tablespoons teriyaki sauce
- 1 Tablespoon rice vinegar
- 2 Tablespoons soy sauce
- 1/2 onion, chopped
- 4 carrots, peeled and thinly sliced diagonally
- 1 bell pepper, cut into thin strips
- 4 garlic cloves, minced
- 1 c. fresh or canned bean sprouts
- Remove tofu from water and press for 20 minutes. Cut into 4 slices and then into 1 inch cubes.
- Cook the pasta according to the package directions. Drain, toss with sesame oil, and keep warm.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat and add tofu. Sprinkle with salt and pepper. Stir fry for 5-7 minutes or until golden brown. Remove from pan.
- Add remaining vegetable oil to skillet and add onion. Stir fry for 2 minutes. Add in carrot, pepper, and garlic and cook 2 more minutes.
- Reduce heat to medium.
- In a small bowl combine the oyster sauce, teriyaki, rice vinegar, and soy sauce. Mix well.
- Return tofu to the skillet and then pour sauce over top. Toss to coat.
- Add the pasta and bean sprouts and toss to combine. Cook for 2-3 minutes or until everything is heated through.
- Serve warm.
Recipe adapted from Cooking Light Weeknight One-Dish Meals Cookbook, p. 131.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1452mgCarbohydrates: 65gFiber: 5gSugar: 7gProtein: 15g
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