Easy Tofu Lo Mein Recipe

Introduction

This Easy Tofu Lo Mein is a delicious and satisfying vegetarian dish packed with crispy tofu, fresh vegetables, and flavorful sauce. It’s simple to prepare and perfect for a quick weeknight dinner that doesn’t compromise on taste.

Ingredients

• 14 oz tofu
• 8 oz sugar snap peas
• 16 oz sliced baby bella mushrooms
• 10 cloves garlic, minced
• 1/4 cup finely chopped fresh ginger
• 2 tablespoons cornstarch
• 1 box Barilla ProteinPLUS Spaghetti
• Soy sauce, to taste
• Sesame oil, to taste

Instructions

1. Step 1: Drain the tofu and place it between a kitchen towel. Set a heavy object, like a cast iron pan, on top to press the tofu for 30–40 minutes to remove excess moisture.
2. Step 2: After pressing, dice the tofu into small chunks and toss with 2 tablespoons of cornstarch until all pieces are evenly coated.
3. Step 3: Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of sesame oil along with 2 tablespoons of soy sauce.
4. Step 4: When the skillet is hot, add the tofu and pan-fry for 15–20 minutes, turning occasionally, until the tofu is crispy on all sides.
5. Step 5: Remove the tofu from the skillet and set aside to keep warm.
6. Step 6: Begin cooking the spaghetti according to package instructions until al dente or a bit softer if preferred. Drain and set aside.
7. Step 7: In the same skillet used for the tofu, add 1 tablespoon of sesame oil and heat over medium-high heat.
8. Step 8: Add the sugar snap peas, sliced mushrooms, minced garlic, and chopped ginger to the skillet.
9. Step 9: Cook the vegetables for 10–12 minutes, stirring occasionally, until mushrooms release their liquid and soften.
10. Step 10: Return the tofu to the skillet, add the cooked spaghetti, and toss everything together.
11. Step 11: Season with soy sauce and sesame oil to taste. A good starting point is about 5 tablespoons soy sauce and 2 tablespoons sesame oil, then adjust according to your preference.

Tips & Variations

• Pressing the tofu well is key to achieving a crispy texture. If short on time, use firm or extra-firm tofu and press with paper towels.
• Use your favorite noodles if Barilla ProteinPLUS spaghetti is unavailable—lo mein typically uses egg noodles but spaghetti works well.
• Add other vegetables like bell peppers, carrots, or bok choy for extra color and nutrition.
• For a spicier dish, add a pinch of red pepper flakes or a splash of chili garlic sauce when cooking the vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or soy sauce if the noodles seem dry when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu for this recipe?

Yes, firm or extra-firm tofu works best for this recipe because it holds its shape and crisps up nicely when pan-fried. Silken tofu is too delicate for this preparation.

How do I make this gluten-free?

To make this dish gluten-free, use gluten-free soy sauce or tamari and substitute the spaghetti with gluten-free noodles such as rice noodles or gluten-free pasta alternatives.

Easy Tofu Lo Mein Recipe

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★★★★★

4.7 from 330 reviews

This easy Tofu Lo Mein is a flavorful, protein-packed vegan twist on a classic Chinese noodle dish. Crispy pan-fried tofu is combined with fresh sugar snap peas, earthy baby bella mushrooms, and aromatic garlic and ginger, all tossed together with tender spaghetti and a savory soy-sesame sauce. Perfect for a quick weeknight meal that satisfies both taste and nutrition.

• Author: Bella
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu

• 14 oz tofu
• 2 tablespoons cornstarch

Vegetables

• 8 oz sugar snap peas
• 16 oz sliced baby bella mushrooms
• 10 cloves garlic, minced
• 1/4 cup finely chopped fresh ginger

Pasta

• 1 box (16 oz) Barilla ProteinPLUS Spaghetti

Sauce and Oils

• Soy sauce, about 7 tablespoons (5 for tossing, 2 for frying)
• Sesame oil, about 5 tablespoons (2 for frying tofu, 1 for sautéing veggies, 2 for tossing)

Instructions

1. Press the tofu: Drain the tofu and place it between a kitchen towel. Put a heavy object, like a cast iron pan, on top and press for 30-40 minutes to remove excess water. This helps achieve a crispy texture when frying.
2. Prepare tofu for frying: After pressing, dice the tofu into small chunks. Toss the tofu pieces in 2 tablespoons of cornstarch until evenly coated, which will help create a crispy crust during frying.
3. Heat skillet for frying tofu: In a large nonstick skillet, heat 2 tablespoons of sesame oil and 2 tablespoons of soy sauce over medium-high heat until hot.
4. Pan-fry tofu: Add the coated tofu chunks to the hot skillet and fry for 15-20 minutes, turning occasionally, until crispy and golden brown on all sides. Remove tofu from the skillet and set aside.
5. Cook the spaghetti: While tofu fries, bring a large pot of salted water to a boil. Cook the Barilla ProteinPLUS spaghetti according to package instructions until al dente or slightly longer for a softer texture. Drain and set aside.
6. Sauté vegetables: Using the same skillet, add 1 tablespoon of sesame oil and heat over medium-high. Once hot, add sugar snap peas, sliced baby bella mushrooms, minced garlic, and chopped ginger. Cook for 10-12 minutes, stirring occasionally, until the mushrooms release their liquid and soften.
7. Combine tofu, noodles, and veggies: Return the crispy tofu to the skillet with the vegetables, add the cooked spaghetti, and toss everything together thoroughly.
8. Add final seasoning: Pour in about 5 tablespoons of soy sauce and 2 tablespoons of sesame oil, tossing once more to evenly coat the noodles and tofu with the sauce. Adjust soy sauce and sesame oil quantities to taste.
9. Serve: Remove from heat and serve your delicious easy tofu lo mein immediately while warm.

Notes

• Pressing tofu is crucial for removing excess moisture and achieving a crisp texture when frying.
• You can substitute the Barilla ProteinPLUS spaghetti with any other pasta or traditional lo mein noodles.
• Adjust soy sauce and sesame oil amounts to your preferred saltiness and flavor intensity.
• For a gluten-free version, use gluten-free soy sauce and gluten-free noodles.
• Add other vegetables like bell peppers or carrots for more variety and color.

Keywords: Tofu Lo Mein, Vegan Lo Mein, Stir-fry tofu, Protein pasta recipe, Easy Chinese noodles, Crispy tofu recipe, Plant-based dinner