Tofu Vegetable Lo Mein is a healthy and beautiful dish. Added bonus? It’s oil-free, quick to make and will make your taste buds dance with joy!
Recipe Contributor – Cooking For Peanuts
Lo Mein is a chinese dish typically with egg noodles. However, being plant eaters you can find various types of lo mein noodles that do not contain egg.
Are you familiar with the history of ginger? The Chinese were using ginger as far back as the 6th century B.C., and Arab traders introduced the spice to the Mediterranean before the 1st century A.D. Spanish settlers brought ginger to the New World in the 1500s.
Ginger has a long and honored tradition in folk medicine, and for good reason, according to modern research that is exploring the scientific basis for ginger’s effects. So far, it’s been know to help with nausea and motion sickness, migraines, and arthritis.
Plus we have the added benefit of tofu in this recipe. Did you know that volume for volume, soy contains more protein than beef, more calcium than milk, more lecithin than eggs, and more iron than beef? It’s a powerhouse of nutrition.
I’m not sure that I’ve ever met anyone that didn’t like Lo Mein. And this Tofu Vegetable Lo Mein is sure to please even the pickiest of eaters. Packed with nutritious vegetables, tofu, lo mein, peanuts for a little crunch, and a sauce to die for all make it a definite crowd pleaser. Give it a try. You won’t regret it.
Tofu Vegetable Lo Mein
- 14 ounces Extra Firm Tofu (pressed and dry)
- 4 ounces wide Lo Mein noodles
- 4 sliced scallions
- fresh vegetables of your choice (I used blistered red pepper and spinach)
- 1/4 cup roasted peanuts
- 1/3 cup low-sodium tamari or soy sauce
- 1 tbsp pure maple syrup
- 1 tsp pure maple syrup
- 2 tbsp rice vinegar
- 2 tbsp garlic chili sauce
- 2 tbsp minced ginger
- 1/4 tsp cayenne pepper
- 1 tsp sriracha (optional)
- a few squeezes of fresh lime juice
- Preheat oven to 400 degrees.
- Cut the tofu into 3/4-inch cubes and bake in oven on lined baking sheet until golden and slightly crispy, about 20 minutes.
- Cook Lo Mein noodles as per packet directions.
- In a bowl, whisk together the low sodium tamari (or soy sauce), 1 tbsp + 1 tsp maple syrup (or to taste), rice vinegar, garlic chili sauce, minced ginger, cayenne, sriracha (optional), and salt to taste.
- Once the tofu is ready, take out of the oven and set aside. Heat a large skillet and add sauce. Cook until sauce starts to bubble.
- Add baked tofu and 4 sliced scallions and keep stirring while heating.
- Quickly add cooked Lo Mein noodles and stir for another minute or so until heated through.
- Remove from heat and add cooked veggies of choice. (I added some blistered bell pepper and spinach.)
- Fold in 1/4 cup chopped roasted peanuts and add a few squeezes of fresh lime.
Looking for noodle recipes? Look here!