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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Remove tofu: Once crispy, remove the tofu from the skillet and set it aside to keep warm.
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.
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.
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.
Combine ingredients: Return the crispy tofu to the skillet with the vegetables. Add the cooked spaghetti and toss everything together to combine evenly.
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