Say goodbye to takeout! With slurpable noodles and stir-fried veggies in a flavor-packed sauce, this vegan lo mein will be your new favorite weeknight dinner.
Bring a medium pot of water to a boil. Add the noodles and cook according to the package directions, just until al dente.
Drain the noodles into a colander and rinse with cold water. Return them to the pot.
Stir the sauce ingredients together in a small bowl.
Coat the bottom of a large skillet with 1 tablespoon of oil. When the oil is hot, add the tofu. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides.
Transfer the tofu to a plate.
Add the remaining oil to the skillet. Add the mushrooms in an even layer. Cook for 5 minutes, flip and cook 5 minutes more, until browned on both sides.
Transfer the mushrooms to a plate.
Add the ginger and garlic to the skillet and sauté for about 1 minute, until very fragrant.
Raise the heat to high and add the carrots and baby corn. Stir-fry just until the veggies are tender-crisp, about 3 minutes.
Lower the heat to medium and add the sauce to the skillet. Let it bubble for a few seconds. Return the mushrooms and tofu to the skillet, and add the noodles and sauce. Cook, gently flipping, until the noodles are heated throughout and the sauce reduces a bit, about 2 minutes.
Remove from heat and stir in the green parts of the scallions.
Divide onto plates and serve with additional soy sauce.
If your noodles stick together after cooking, give them another quick rinse in cold water and drain them well before adding them to the skillet.
For an extra kick, add some sriracha or sambal oelek to the sauce.