Tofu Garlic Lo Mein Recipe

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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5 from 1 vote

Tofu Garlic Lo Mein

Enjoy your lo mein noodles with a tasty garlic sauce and some crispy, firm tofu!
Prep Time30 mins
Cook Time20 mins
Course: dinner, lunch, Side Dish
Cuisine: Asian, Chinese, vegan, vegetarian
Keyword: Asian tofu recipe, Lo mein recipe, tofu lo mein recipe, vegetarian lo mein recipe
Servings: 6 people

Ingredients

Tofu

  • 1 lb extra firm tofu (I love Phoenix Bean Five Spice Tofu)
  • 1 tbsp grapeseed oil
  • 1 tbsp Five Spice Marinade
  • 1 tbsp Tamari or soy sauce

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 Chinese egg noodles or imitation egg noodles

Sauce

  • 2 tbsp Tamari/Soy sauce
  • 2 tbsp rice wine vinegar
  • 2 cups vegetable stock
  • 2 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

Instructions

Tofu Prep

  • Drain your tofu, chop into about 1-inch cubes and marinate it if you have time (not necessary).
  • In a medium pan, heat up your grapeseed oil on medium heat, then add in your tofu and sauté for about 3-4 minutes on each side.
  • Add in your tamari after you flip the tofu and let it char by adding the five spice marinade for about 1-2 minutes. 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 in your sesame oil, chili oil, and drizzle both of these on top as well. Top with your crispy tofu and garnish with green onions and it is ready to serve!
The tofu is almost ready!
The tofu is almost ready!
The chopped veggies!
The chopped veggies!
Simmer that sauce for the tofu garlic lo mein.
Simmer that sauce for the tofu garlic lo mein.
The tofu garlic lo mein is ready!
The tofu garlic lo mein is ready!
Don't forget to add that tofu!
Don’t forget to add that tofu!
Your tofu garlic lo mein is ready to eat.
Your tofu garlic lo mein is ready to eat.

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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