Originally posted February 01, 2017

tofu and vegetable lo mein

tofu and vegetable lo mein by alchemisty

tasty / healthy vegetarian lo mein, ready in 30 minutes. you can use pretty much any combination of vegetables.


  • 8 cups water
  • 6 ounces refrigerated fresh linguine, fresh Chinese egg noodles, or dried soba
  • 1/2 cup vegetable stock
  • 2 teaspoons cornstarch
  • 2 tablespoons toasted sesame oil, divided
  • 6 ounces extra-firm tofu, cut into 1/2-in. cubes
  • 5 ounce shiitake mushroom caps, sliced
  • 5 ounce button mushrooms, sliced
  • 1 zucchini, halved and thinly sliced
  • 1 1/2 cups thinly sliced napa cabbage
  • 3 tablespoons reduced-sodium soy sauce
  • 1 cup frozen shelled edamame, thawed
4 servings


Bring water to a boil in a large saucepan. Add noodles; cook as directed on the package. 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 zucchini 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.

30 minutes



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Adapted from

cooking light
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