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!
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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.
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That tofu char is incredible and I loved the sauce for this! Great recipe!
Thank you so much!
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