Description
A flavorful vegetable lo mein tossed in a savory soy-based sauce and topped with golden pan-seared tofu medallions for a hearty and satisfying plant-based meal.
Ingredients
Units
Scale
- 14 oz (400 g) firm tofu, pressed and sliced into 1/2-inch medallions
- 2 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 10 oz (280 g) lo mein noodles (or spaghetti)
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 2 cups broccoli florets
- 1/2 cup snow peas
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or vegetarian alternative)
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 scallions, chopped
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Press tofu for at least 15 minutes to remove excess water. Slice into medallions and coat lightly with cornstarch.
- Heat 1 tbsp oil in a skillet over medium-high heat. Pan-sear tofu medallions until golden and crispy on both sides, about 3–4 minutes per side. Remove and set aside.
- Cook noodles according to package directions. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and rice vinegar.
- In a large wok or skillet, heat remaining oil. Stir-fry garlic, ginger, bell pepper, carrot, broccoli, and snow peas for 3–4 minutes until tender-crisp.
- Add noodles and sauce mixture to the pan. Toss well to combine.
- Top with pan-seared tofu medallions, garnish with scallions and sesame seeds, and serve hot.
Notes
- For extra spice, add chili paste or red pepper flakes to the sauce.
- Use whole wheat or rice noodles for a healthier variation.
- Great served with a squeeze of lime for freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 9 g
- Sodium: 880 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 0 mg