5 from 2 votes
Bowl of Vegan Vegetable Lo Mein with Chopsticks, Drinking Glass and Scallions in the Background
Vegan Vegetable Lo Mein with Tofu
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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. 

Course: Entree
Cuisine: American, Chinese
Keyword: noodles, stir-fry
Servings: 4
Calories: 489 kcal
Author: Alissa Saenz
Ingredients
For the Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons organic brown sugar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon toasted sesame oil
For the Lo Mein
  • 3 tablespoons vegetable oil, divided
  • 1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1-inch pieces
  • 8 ounces white button mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons freshly grated ginger
  • 4 scallions, white and green parts separated, whites finely chopped, greens cut into 1-inch pieces
  • 1 1/2 cups julienne cut carrots
  • 1 1/2 cups fresh baby corn, cut into 1-inch pieces
Instructions
  1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package directions, just until al dente.

  2. Drain the noodles into a colander and rinse with cold water. Return them to the pot.

  3. Stir the sauce ingredients together in a small bowl.

  4. 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.

  5. Transfer the tofu to a plate.

  6. 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.

  7. Transfer the mushrooms to a plate.

  8. Add the ginger and garlic to the skillet and sauté for about 1 minute, until very fragrant.

  9. Raise the heat to high and add the carrots and baby corn. Stir-fry just until the veggies are tender-crisp, about 3 minutes.

  10. 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.

  11. Remove from heat and stir in the green parts of the scallions.

  12. Divide onto plates and serve with additional soy sauce.

Recipe Notes

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.

Nutrition Facts
Vegan Vegetable Lo Mein with Tofu
Amount Per Serving
Calories 489 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 3.2g16%
Sodium 1032mg43%
Potassium 716mg20%
Carbohydrates 69.5g23%
Fiber 5.9g24%
Sugar 12.6g14%
Protein 18.6g37%
Calcium 180mg18%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.