Description
This vibrant and flavorful 30-minute Vegetable Tofu Lo Mein is a perfect quick and healthy meal. Packed with colorful vegetables, crispy marinated tofu, and tender ramen noodles, it offers a delicious blend of savory and slightly sweet Asian-inspired flavors. The dish is stir-fried to perfection and topped with crunchy bean sprouts, fresh spring onions, sesame seeds, and a touch of garlic chili oil for an extra kick.
Ingredients
Scale
Tofu Marinade
- 250 grams tofu
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp garlic powder
- 1/8 tsp ginger powder
- 1/4 tsp paprika
- 1 tbsp oil (for marinating and cooking)
Vegetables and Aromatics
- 1 red onion, sliced
- 1 carrot, sliced
- 1/4 head purple cabbage, sliced
- 1 red pepper, sliced
- 3 cloves garlic, minced
- 1 spring onion, chopped (for topping)
- 1/4 cup bean sprouts (for topping)
Sauce
- 4 tbsp light soy sauce, sodium-reduced
- 2 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp maple syrup
- 1 tbsp water
Additional Toppings
- 2 tsp sesame seeds
- 2 tsp garlic chili oil
Noodles
- 210 grams ramen noodles
Instructions
- Marinate the Tofu: Pat the tofu dry, then slice it into pieces. Season the tofu with salt, pepper, garlic powder, ginger powder, paprika, and a drizzle of oil. Let it marinate while you prepare the rest of the ingredients.
- Prepare the Vegetables: Slice the red onion, carrot, purple cabbage, and red pepper into thin strips. Mince the garlic cloves to ensure they release their full aroma during cooking.
- Make the Sauce: In a small bowl, combine the light soy sauce, dark soy sauce, hoisin sauce, maple syrup, and water. Stir well to blend the flavors thoroughly.
- Cook the Noodles: Boil the ramen noodles according to package instructions, typically about 3 minutes until soft but not mushy. Drain the noodles and set them aside to cool slightly.
- Cook the Tofu: Heat a large pan or wok over medium heat. Add the marinated tofu and stir-fry until golden brown and crispy on all sides. Remove from the pan and set aside.
- Stir-fry the Vegetables: In the same pan or wok, add the remaining oil. Add the sliced onion, carrot, purple cabbage, and red pepper. Stir-fry on high heat until the vegetables are softened and lightly charred. Add the minced garlic last and cook until fragrant, about 30 seconds.
- Combine Noodles, Tofu, and Sauce: Add the cooked noodles to the vegetables in the pan. Mix well to combine. Then add the cooked tofu and pour in the prepared sauce. Stir everything together so the sauce coats the noodles, tofu, and vegetables evenly.
- Serve with Toppings: Transfer the lo mein onto serving plates. Garnish with chopped spring onions, bean sprouts, sesame seeds, and a drizzle of garlic chili oil to add crunch and flavor.
Notes
- You can substitute ramen noodles with any wheat noodles or even rice noodles to vary the texture.
- Adjust the amount of garlic chili oil based on your spice preference.
- Press the tofu beforehand to remove excess water for a firmer texture when cooking.
- For extra protein, add cooked edamame or sliced mushrooms.
- Use low-sodium soy sauce to reduce salt content if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Vegetable Lo Mein, Tofu Lo Mein, Quick Asian Noodles, Stir-Fry Noodles, Vegan Lo Mein
