Tofu Veggie Lo Mein

February 8th, 2018 | Posted by Milana in Asian Cuisine | Lunch/Dinner - (0 Comments)


Tofu Marinade:

1 Tbsp rice wine vinegar1/4 cup low sodium soy sauce

2 tsp sugar ( I used turbinado)

Lo Mein Sauce:

1/2 cup low sodium soy sauce

1 cup hot water

1 cup low sodium vegetable broth

2 tsp sugar (I use turbinado)

1 Tbsp sesame oil

1/8 tsp ground black pepper

2 Tbsp organic cornstarch (I got mine at key food in forest hills)

Lo Mein Ingredients:

14 oz. extra firm organic tofu, pressed for 30 minutes , and cut into 1/2″ rectangles1 box whole grain spaghetti, cooked al dente

3 Tbsp Avocado Oil, divides

2 garlic cloves, minced

1-1/2 tsp fresh ginger paste (about 2″ ginger, peeled and grated)

6 scallions, white and light green parts, thinly sliced

1 cup shredded carrots

2 cups baby bok Choy, roughly chopped

1 cup broccoli florets

1 small zuchinni, julienned

2 cups snow peas, roughly chopped

10 oz. box of mushrooms, sliced


For the marinade, combine the soy sauce, sugar and vinegar in a mixing bowl and gently mix in the tofu and marinade or one hour in the refrigerator.

To make the sauce, combine the hot water with sugar in a large mixing bowl or Pyrex measuring cup and stir until dissolved. Add the rest of the sauce ingredients, whisk to combine. In a small bowl add 2 Tbsp of sauce and cornstarch and whisk to combine then add it back to the bulk of the sauce and set aside.

Add 2 Tbsp of oil to a very large wok or frying pan with high edges. On medium high heat, stir fry green onions, garlic, ginger, carrots and mushrooms for about 2 minutes continuing to stir. Then add the bok choy, broccoli, snow peas and stir fry for an additional 2 min. Finally add zucchini and stir fry for an additional min. Add half of the spaghetti and half of the sauce mixture. And stir until everything is coated and sauce thickens about 2-3 min.

In a separate pan. Heat 1 Tbsp of oil and swirl to coat. Stir fry tofu without the marinade until golden brown. Add the rest of the spaghetti and sauce and stir to combine. Stir until sauce thickens. Add the tofu to the veggie mixture and stir to combine. Serve garnished with green onions. Enjoy!

Serves: 12

Serving Size: 1 Cup

WW Freestyle Points: 5

** original recipe adapted from Fearless Home Maker.
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Rating: 5.0/5 (2 votes cast)


May 10th, 2016 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)


1 package Extra Firm Organic Tofu (drained, pressed to get as much water out as possible..directions follow)

1/4 cup corn starch or arrowroot (for coating tofu)
1/4 cup + 2 Tbsp Avocado oil (for pan frying) or any high heat oil
1 zucchini, unpeeled & julienned
1 carrot, peeled and julienned
1-1/2 cups snow peas, washed and dried
1 tsp Fresh ginger, minced
1 garlic clove, minced
1 TBS low sodium soy sauce
 + 1 TBS
1/4 tsp red pepper flakes (you may add more if you like your food spicier)

3 TBS honey + 1 TBS
2 tsp Oyster sauce (look for vegetarian oyster sauce if you want to keep this vegetarian)
1/8 tsp black pepper
1 Tbsp rice wine vinegar
1 tsp sesame oil
2 tsp corn starch
2 Tbsp sesame seeds
3 scallions (green onions), chopped

Place a folded clean kitchen towel on the counter. Place the tofu on top of the towel. Top tofu with another clean folded kitchen towel. 

Place something heavy on top of the towel – a cast iron skillet, a heavy cutting board with skillet on top, a bunch of books
Allow to press/drain for at LEAST 20 minutes, the longer the better

After it’s drained for at least 20 minutes, you are ready to get cooking!

Cut the tofu into 1″ cubes and lightly roll coat them in corn starch. Dust off excess and place them on a plate. So the same with the rest of the cubes. 

Heat 1/4 cup of oil in a pan. Drop half of your cubes and fry for about a min on each side or until golden. With a slotted spoon take out the tofu and put them on a platter lined with paper towel to soak up the grease. Fry the rest of the batch. 
Whisk all sauce ingredients and set aside. 
Stir Fry:
Using a woke or a deep skillet. Heat oil and stir fry your veggies for about 2 minutes on high heat. Add ginger and garlic and stir fry for a minute. Add sauce and stir for another 2 minutes until it comes to a boil and starts to thicken for about 2-3 min. Stir in your tofu to coat with the sauce and veggies. 
Serve over steamed brown or white rice garnish with sesame seeds and chopped scallions. Enjoy!

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Rating: 5.0/5 (3 votes cast)