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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/easy-tofu-lo-mein-recipe/