Vegan Spicy Tofu and Vegetable Lo Mein

I love how this vegan spicy tofu and vegetable lo mein came out! I make it quite often now as it takes no time to prepare. The best thing is that the same recipe can be made with all kinds of pasta, even gluten-free pastas work well.

The same recipe also makes a delicious stir-fry rice. And all you need to do is to replace the noodles with the rice of your choice. You will never get tired of this delicious dish!

If you are allergic to gluten I find this gluten-free hoisin sauce really good.

Vegan Spicy Tofu and Vegetable Lo Mein

Ingredients

sea salt
1 14-ounce package extra-firm tofu, drained and cut into 1-inch pieces
freshly ground pepper
3 tablespoons vegetable oil
8 ounces thin whole wheat spaghetti
3 tablespoons hoisin sauce
3 tablespoons low-sodium soy sauce
1 red bell pepper, cut into thin strips
2 cups broccoli florets
1 carrot, halved crosswise and cut into thin strips
1 red jalapeno pepper, sliced
2 tablespoons finely chopped peeled fresh ginger
1 teaspoon toasted sesame oil

Instructions

1. Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.

2. Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup of the cooking water, then drain. Mix the soy sauce, hoisin sauce and 1/2 cup of the cooking water in a small bowl.

3. Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno, and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.

Per serving: 440 calories 19 g fat 0g cholesterol 813mg sodium 52g carbs 6g sugar 23g protein

Course Main Course

Cuisine Chinese

Servings 4 servings

Ingredients

sea salt
1 14-ounce package extra firm tofu drained and cut into 1-inch pieces
freshly ground pepper
3 tablespoons vegetable oil
8 ounces thin whole wheat spaghetti
3 tablespoons hoisin sauce
3 tablespoons low-sodium soy sauce
2 cups broccoli florets
1 red bell pepper cut into thin strips
1 carrot halved crosswise and cut into thin strips
1 red jalapeno pepper sliced
2 tablespoons finely chopped peeled fresh ginger
1 teaspoon toasted sesame oil

Instructions

Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.
Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup of the cooking water, then drain. Mix the soy sauce, hoisin sauce and 1/2 cup of the cooking water in a small bowl.
Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno, and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.