Easy Tofu Lo Mein Recipe

Introduction

This easy tofu lo mein is a flavorful, satisfying dish perfect for a quick weeknight dinner. Crispy tofu and fresh vegetables are tossed with tender spaghetti in a savory soy-ginger sauce. It’s a simple recipe that delivers big on taste and texture.

Ingredients

• 14 oz tofu
• 8 oz sugar snap peas
• 16 oz sliced baby bella mushrooms
• 10 cloves of garlic, minced
• 1/4 cup finely chopped fresh ginger
• 2 tablespoons cornstarch
• 1 box Barilla ProteinPLUS Spaghetti
• Soy sauce, to taste
• Sesame oil, to taste

Instructions

1. Step 1: Drain the tofu and place it between kitchen towels. Press it with a heavy object, like a cast iron pan, for 30-40 minutes to remove excess moisture.
2. Step 2: Dice the pressed tofu into small chunks and toss them with 2 tablespoons of cornstarch until fully coated.
3. Step 3: Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of sesame oil along with 2 tablespoons of soy sauce.
4. Step 4: Add the tofu chunks to the hot skillet and pan-fry for 15-20 minutes, turning occasionally, until crispy and golden on all sides.
5. Step 5: Remove the tofu from the skillet and set it aside.
6. Step 6: Begin cooking the spaghetti according to package instructions, cooking until al dente or longer if you prefer a softer texture.
7. Step 7: Using the same skillet, add 1 tablespoon of sesame oil and heat over medium-high heat.
8. Step 8: Add the sugar snap peas, sliced mushrooms, minced garlic, and finely chopped ginger to the skillet.
9. Step 9: Cook the vegetables for 10-12 minutes, stirring occasionally, until the mushrooms release their liquid and soften.
10. Step 10: Return the crispy tofu to the skillet along with the cooked spaghetti and toss everything together to combine.
11. Step 11: Add soy sauce and sesame oil to taste. For reference, about 5 tablespoons of soy sauce and 2 tablespoons of sesame oil work well.

Tips & Variations

• Pressing the tofu well ensures it crisps up nicely and prevents it from becoming soggy.
• Swap sugar snap peas for snow peas or broccoli for a different veggie crunch.
• Add a splash of rice vinegar or a sprinkle of chili flakes for an extra flavor boost.
• For gluten-free, use gluten-free spaghetti and tamari instead of soy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if it feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, you can substitute the spaghetti with egg noodles, rice noodles, or another favorite pasta shape, adjusting cooking time as needed.

How do I make the tofu crispy without frying?

You can bake the cornstarch-coated tofu at 400°F (200°C) for about 25-30 minutes, flipping halfway through for even crispiness.

Easy Tofu Lo Mein Recipe

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★★★★★

4.6 from 125 reviews

• Author: Mariam
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Easy Tofu Lo Mein is a flavorful and nutritious vegetarian dish featuring crispy pan-fried tofu, sugar snap peas, and baby bella mushrooms tossed with protein-enriched spaghetti in a savory soy and sesame sauce. Perfect for a quick weeknight dinner, this recipe combines simple ingredients and straightforward steps to deliver a satisfying meal packed with plant-based protein and vibrant flavors.

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Ingredients

Scale 1x2x3x

Tofu and Coating

• 14 oz firm tofu
• 2 tablespoons cornstarch

Vegetables

• 8 oz sugar snap peas
• 16 oz sliced baby bella mushrooms
• 10 cloves garlic, minced
• 1/4 cup finely chopped fresh ginger

Pasta

• 1 box (16 oz) Barilla ProteinPLUS Spaghetti

Sauces and Oils

• Soy sauce, about 7 tablespoons (divided)
• Sesame oil, about 5 tablespoons (divided)

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Instructions

1. Press the tofu: Drain the tofu and place it between a kitchen towel. Put a heavy object, such as a cast iron skillet, on top and allow it to press for 30-40 minutes to remove excess moisture, which will help achieve a crispy texture when cooked.
2. Prepare the tofu: After pressing, dice the tofu into small chunks. Toss the tofu pieces with 2 tablespoons of cornstarch until evenly coated, which will help to crisp the tofu while pan frying.
3. Heat skillet and oil: Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of sesame oil along with 2 tablespoons of soy sauce and allow it to heat until shimmering.
4. Pan-fry the tofu: Add the coated tofu pieces to the hot skillet. Cook for 15-20 minutes, stirring occasionally, until the tofu becomes golden brown and crispy on all sides.
5. Remove tofu: Once crispy, remove the tofu from the skillet and set it aside to keep warm.
6. Cook the spaghetti: Begin boiling water and cook the Barilla ProteinPLUS spaghetti according to the package instructions until al dente or your preferred tenderness, then drain.
7. Prepare the vegetables: In the same skillet used for tofu, add 1 tablespoon of sesame oil and heat over medium-high heat. Add the sugar snap peas, sliced mushrooms, minced garlic, and chopped ginger.
8. Sauté the vegetables: Cook the vegetables for 10-12 minutes, stirring occasionally, until the mushrooms release their liquid and reduce, and the peas remain tender-crisp.
9. Combine ingredients: Return the crispy tofu to the skillet with the vegetables. Add the cooked spaghetti and toss everything together to combine evenly.
10. Add sauces: Season the stir-fry by adding soy sauce and sesame oil to taste. The recipe suggests about 5 tablespoons of soy sauce and 2 tablespoons of sesame oil for balanced flavor—toss again to integrate the sauces throughout the dish.

Notes

• Pressing the tofu is essential to achieving a crispy texture by removing excess moisture.
• Use a nonstick skillet for easy frying and to prevent tofu from sticking.
• Adjust soy sauce and sesame oil quantities to your taste preferences or dietary needs.
• Barilla ProteinPLUS spaghetti provides additional protein but any spaghetti can be substituted.
• Cook pasta just until al dente to avoid over-softening during stir-frying.
• This recipe is vegetarian and can be made vegan by ensuring the soy sauce used is vegan-friendly.

• Prep Time: 50 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Keywords: Tofu Lo Mein, Vegetarian Lo Mein, Easy Tofu Recipe, Stir-Fry Noodles, ProteinPLUS Spaghetti, Sesame Tofu, Vegan-Friendly Lo Mein