TOFU AND VEGETABLE LO MEIN
This dish has all the umami-rich and crisp-tender qualities we love about classic takeout and none of the greasy, sodium-bomb qualities we don't. Wavy, deep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles, just make sure to boil until just al dente. Sliced baby bok choy, carrots, and snap peas would also be delicious here-just remember to add the vegetables in stages, going from hard and dense to leafy and tender-so all can cook to the perfect doneness.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: about 1 1/2 cups)
Number Of Ingredients 11
Steps:
- Bring 8 cups water to a boil in a large saucepan. Add noodles; cook 3 minutes or until al dente. Drain; rinse under cold water. Drain.
- Combine stock and cornstarch in a small bowl, stirring with a whisk. Heat a large skillet over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; cook 5 minutes or until browned, stirring frequently. Remove tofu from pan. Add remaining 1 tablespoon oil, mushrooms, and bell pepper to pan; cook 7 minutes, stirring occasionally. Add cabbage and soy sauce; cook 1 minute, stirring constantly. Add stock mixture and edamame to pan; cook 3 minutes. Add noodles and tofu; toss to combine. Divide tofu mixture among 4 shallow bowls.
Nutrition Facts : Calories 312, Carbohydrate 36 g, Cholesterol 25 mg, Fat 12.6 g, Fiber 5 g, Protein 16 g, SaturatedFat 2 g, Sodium 471 mg, Sugar 5 g
VEGETABLE LO MEIN WITH CRISPY TOFU
This Vegetable Lo Mein with Tofu is super versatile, easy to throw together, and will be on the table in 30 minutes!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 - 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.
- Cook the noodles according to package directions, set aside.
- In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.
- Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.
- right away with bean sprouts and fresh cilantro for garnish.
- Serves 4
- leftovers in the refrigerator for up to 5 - 6 days. Or keep in the freezer for up to 3 months (defrost before heating).
- Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.
Nutrition Facts : Calories 413 calories, Sugar 11.6 g, Sodium 810.4 mg, Fat 12.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 61.2 g, Fiber 9.6 g, Protein 19.7 g, Cholesterol 0 mg
TOFU VEGETABLE LO MEIN RECIPE
Tofu Vegetable Lo Mein is quick and tasty! It's loaded with colorful vegetables and a spicy Sriracha kick. Simple enough for any weeknight dinner.
Provided by Urvashee Patel
Categories Dinners
Time 35m
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F. Combine the olive oil, soy sauce and Sriracha sauce in a large bowl. Cut the tofu into small cubes and toss with the sauce. Set aside for 20 minutes. Spread the cubes in a large sheet pan lined with parchment paper. Bake in the oven for 20 minutes, tossing the tofu halfway through. Whisk together the sauce ingredients and set aside. In a large skillet, heat the canola oil over medium-high heat. Add the bell pepper, carrots and snow peas to the pan and sauté for 3-4 minutes. Add the garlic and ginger and sauté for another 2 minutes. Stir in the scallions and the sauce. Remove the pan from the heat. Cook the noodles according to the package directions and drain the extra water. Add the noodles and tofu to the vegetables and return the pan to medium heat for 2-3 minutes. Serve hot.
Nutrition Facts : Calories 420 calories, Fat 16 g, Carbohydrate 50 g, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, Sodium 2135 mg, Sugar 6 g
TOFU LO MEIN
Made this for my celebration of the Year of the Dog, Chinese New Year! I based this recipe on the pork lo mein I use to eat when I still ate meat. This version is sooo much tastier and much more healthy too. You can replace the chicken broth with vegetable broth if you wish. You will get a different but equally as pleasing result.
Provided by Happy Harry 2
Categories One Dish Meal
Time 40m
Yield 8-9 serving(s)
Number Of Ingredients 11
Steps:
- ** To drain tofu: Remove from package and pat dry with paper towel. Place long side down on dinner plate, top with another plate and put heavy weight on it. Weight could be a small potful of water, a heavy can, or even your iron. Set aside and leave like that while you prepare vegetables.
- When vegetables are all cut and ready, remove the tofu slabs, pat dry and cube.
- Place tofu cubes in a bowl and add sesame oil and 2 tsp soy sauce. Toss and set aside.
- At this point, you can place everything into the refrigerator, covered, for up to 24 hours. This way you can prepare in the morning or night before, and finish for dinner.
- Put broth and 3 tsp soy sauce in a large saucepan. Bring to a boil and reduce to a simmer.
- Stir in vegetables and vinegar. Continue to simmer,covered about five minutes.
- Add noodles, stir.
- Simmer about 6 minutes uncovered, until noodles have just about absorbed the liquid, stir occasionally. If using lingune, you MAY have to use all or part of the leftover 1/2 cup of broth at this time.
- Gently stir in tofu and pepper flakes.
- Cover, remove from heat source, and let sit about five minutes allowing pepper flakes to meld.
- Serve and enjoy. This goes well with my Raindrop Soup.
Nutrition Facts : Calories 161.7, Fat 2.6, SaturatedFat 0.5, Sodium 133.2, Carbohydrate 30.3, Fiber 2, Sugar 2.5, Protein 5.9
FAST AND EASY TOFU LO-MEIN
Make and share this Fast and Easy Tofu Lo-Mein recipe from Food.com.
Provided by CaliforniaJan
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place tofu on a plate between paper towels and put a second plate on top with a heavy weight like a large can for a couple of minutes to press out the water. Cut tofu into to bite-size cubes. Spray large skillet with cooking spray; then heat oils in skillet over medium-high heat. Add tofu, onion and garlic and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
- Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
- Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packets. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend.
- Season with soy sauce to taste and serve.
Nutrition Facts : Calories 142.1, Fat 10.4, SaturatedFat 1.8, Sodium 266.4, Carbohydrate 4.5, Fiber 1.4, Sugar 1.6, Protein 10.1
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