Tofu lo mein is a satisfying Chinese-American noodle dish featuring chewy wheat noodles, crisp vegetables, and golden-brown tofu cubes tossed in a savory, slightly sweet sauce. It’s a versatile one-pan meal that comes together quickly, making it perfect for busy weeknights. The key to its success is pressing the tofu to remove excess water, which allows it to crisp up beautifully in the pan.
Ingredients
- 8 oz (225 g) dried lo mein noodles (or spaghetti)
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 tablespoon (15 ml) toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 2 cups (150 g) shredded green cabbage
- 1 large carrot, julienned (about 1 cup / 110 g)
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced, white and green parts separated
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (2 g) white pepper (optional)
- 1/4 cup (60 ml) water
Instructions
- Press the tofu: wrap the block in a clean kitchen towel and place a heavy pan on top for 15 minutes. Then cut into 1/2-inch (1.25 cm) cubes.
- Bring a large pot of water to a boil. Cook the noodles according to package instructions until just al dente. Drain, rinse with cold water to stop cooking, and toss with a teaspoon of sesame oil to prevent sticking. Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, white pepper (if using), and water. Set aside.
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes in a single layer (work in batches if needed). Cook undisturbed for 4-5 minutes until golden brown on the bottom. Flip and cook another 4-5 minutes until all sides are crisp. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil and the sesame oil to the skillet. Add garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
- Add cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the tofu to the skillet. Add the cooked noodles and the sauce. Toss everything together over medium heat for 2-3 minutes until the sauce coats the noodles and everything is heated through.
- Garnish with the green parts of the green onions and serve immediately.
Tips
- Press the tofu well: The drier the tofu, the crispier it gets. If you’re short on time, use a tofu press or microwave the cubed tofu on a paper towel for 2 minutes to extract moisture.
- Noodle substitute: If you can’t find lo mein noodles, use spaghetti, linguine, or udon noodles. Adjust cooking time according to package directions.
- Don’t overcook the vegetables: They should retain a slight crunch. If you prefer softer vegetables, cook them 1-2 minutes longer.
- Make it gluten-free: Use tamari instead of soy sauce, and a gluten-free oyster sauce or hoisin. Serve over rice noodles or gluten-free spaghetti.
Serving Suggestions
Serve this tofu lo mein as a complete meal on its own, or pair it with a simple side of steamed edamame, a cucumber salad, or egg drop soup. For extra protein, add a fried egg on top or a side of pan-seared chicken (cook to 165°F / 74°C).
Variations
- Spicy: Add 1-2 teaspoons of chili garlic sauce or sriracha to the sauce.
- Add other proteins: Swap tofu for shrimp (cook until pink and opaque, 145°F / 63°C), sliced beef (cook to 145°F / 63°C), or chicken (165°F / 74°C).
- More veggies: Broccoli florets, snap peas, mushrooms, or bean sprouts all work well. Just adjust cooking times—harder veggies like broccoli may need a minute longer.
- Peanut sauce: Replace the sauce with a mix of 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 cup water.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet with a splash of water or soy sauce over medium heat, stirring frequently, until heated through (165°F / 74°C). You can also microwave in 30-second intervals, stirring in between. The noodles may soften slightly upon reheating.
Frequently Asked Questions
Can I use firm tofu instead of extra-firm? Yes, but be sure to press it longer (at least 20 minutes) to remove as much water as possible. The result will be slightly less crispy.
What if I don’t have oyster sauce? Use hoisin sauce mixed with a teaspoon of soy sauce, or simply add an extra tablespoon of soy sauce and a teaspoon of sugar. The flavor will be slightly different but still delicious.
Can I make this ahead of time? Yes, you can prep all the ingredients (press tofu, chop veggies, make sauce) a day ahead. Cook the noodles and stir-fry just before serving for best texture.
Is this recipe vegan? It can be—just use a vegetarian oyster sauce (often labeled “mushroom sauce”) or substitute with hoisin or extra soy sauce. Ensure your noodles are egg-free.
Why are my noodles sticking together? After draining, toss them with a little sesame oil to coat. Also, make sure not to overcook them—they should be al dente.
Can I freeze leftovers? Yes, but the texture of the noodles and vegetables will soften significantly. Freeze in a sealed container for up to 2 months and reheat in a skillet with a bit of water.
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- Large Lemon Meringue Pie Recipe
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