Vegan
See below for my Tofu Garlic Lo Mein Recipe!
We all love a good veggie lo mein but oftentimes my favorite part of Chinese food is the sauce so why not combine that with this lovely noodle classic. I love thicker sauces with plenty of garlic and spice with my noodles so I incorporated this into an American-Chinese dish, the famous lo mein. See below for my Tofu Garlic Lo Mein recipe!
If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Tofu Garlic Lo Mein Recipe
Enjoy your lo mein noodles with a tasty garlic sauce and some crispy, firm tofu!
4
servings30
minutes20
minutesIngredients
- Tofu
1 lb extra firm tofu (I love Phoenix Bean Five Spice Tofu)
2 tbsp grapeseed oil
3 tbsp Five Spice Marinade or 1 tbsp of five spice powder
2 tbsp Tamari or soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp black garlic, optional
1 tbsp cornstarch for crispiness, optional
- Vegetable Stir Fry
2 tbsp grapeseed oil
1 head broccoli (chopped)
1 lb shiitake mushrooms (chopped )
1 poblano pepper (sliced)
1 serrano pepper (diced)
1/2 cup water chestnuts (diced)
1 tbsp ginger (minced)
4 cloves garlic (minced)
1 stalk green onion (chopped)
1 package Lo Mein noodles, Chinese egg noodles or imitation egg noodles
- Sauce
3 tbsp Tamari/Soy sauce
2 tbsp rice wine vinegar
2 cups vegetable stock
3 tbsp veggie stir fry sauce/veggie oyster sauce
1 tbsp sambal oelek (I like to add 2 tbsp for spice)
3 tbsp corn starch (mix with water to create a paste, might need to add a bit more depending on the consistency of your sauce)
1 dash chili oil (season to taste – I usually add 3 dashes)
2 tsp sesame oil
1 tbsp sesame seeds, optional
1 tsp white pepper, optional
Directions
- Tofu Prep
- Drain your tofu, chop into about 1-inch cubes and marinate it if you have time (not necessary). In a large bowl, add all of the marinade ingredients minus the cornstarch, whisk together, add tofu and coat tofu in the marinade. Marinate for at least 30 minutes.
- In a medium pan, heat up your grapeseed oil on medium heat, then add in your tofu, sprinkle cornstarch on your tofu and sauté for about 3-4 minutes on each side.
- Add a bit of your marinade after you flip the tofu and let it char. Put on a plate with a paper towel. Set aside.
- Vegetable Stir-fry and Sauce
- Chop your peppers, mushrooms, broccoli, garlic, and ginger. Heat up your water in a pot with a little salt in preparation for the noodles.
- In a wok, heat up your grapeseed oil on medium-high heat, add broccoli and let the tofu sauté for about 5 minutes.
- Then add your mushrooms and peppers, sauté for 5 minutes. Add in your ginger, water chestnuts and garlic and sauté for about 2 minutes.
- Add your tamari, rice wine vinegar, vegetable stir-fry sauce, sambal and stir.
- Pour in your vegetable stock, bring to a boil and add in your cornstarch/water mix. Whisk in the cornstarch and simmer for about 5 minutes until it has reached your desired thickness.
- Boil your noodles according to the package directions. And when they are ready, slowly add in your noodles to your sauce mixture.
- Mix your tofu in, sprinkle with sesame seeds, white pepper, and garnish with green onions and it is ready to serve! Top with a little chili crisp for some extra pizazz!
Notes
- If you want to make your sauce thicker, add more of the cornstarch water mixture.
- If you want to make your sauce more sour, add more rice wine vinegar.
- If you want to make your sauce spicier, add more sambal and chili oil.
- You can also add baby corn and other veggies. This is what I had in stock.
- You can find a lot of these ingredients at Asian grocers, but if you don’t live close to one, then Amazon has some of these products on my homepage.
Hungry for more recipes? Chem out here!
That tofu char is incredible and I loved the sauce for this! Great recipe!
Thank you so much!
Pingback: Tofu Pad See Ew Recipe: Ultimate Comfort Food - ChiVeg
Pingback: Asian Tofu Recipe : Perfect for a Tasty Stirfry - ChiVeg