Vegetable Lo Mein with Gochujang Tofu
Ingredients
Stir fry
- 12oz lo mein noodles
- 1 cup green cabbage, chopped
- 1 cup purple cabbage, chopped
- 1 cup broccoli florets
- 1/2 cup carrots, cut into spears
- 1/2 cup sweet bell peppers
- 1/4 cup raw cashews
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tsp ginger, grated
- 2 tbsp hoisin sauce
- 1 tbsp avocado oil
- 1/2 tsp white pepper (optional)
- 1 tsp sea salt
Tofu
- 1 block tofu
- 1/2 cup corn starch
- 1/2 cup chickpea flour
- 1 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp nutritional yeast
- 1 tsp salt
- Neutral oil for cooking ( 1/4 cup for frying, 1 tbsp if baking or air frying)
Sauce
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp gochujang (Korean red chili paste)
- 1/2 tbsp maple syrup or agave
- 1 tsp toasted sesame oil
- 1 tbsp corn starch dissolved in 1/2 cup water
Preparation
Heat avocado oil in a skillet or wok, and once hot, add onion, ginger, and garlic and sauté for 3 minutes, stirring occasionally.
Add carrots and broccoli and cook for 5 minutes, then add green and purple cabbage and cook for another 5 minutes.
Add noodles, cashews, hoisin sauce, white pepper, and salt and stir everything to combine, then continue cooking for 2 more minutes to integrate the flavors.
Remove from heat and serve topped with chopped scallions, red pepper flakes, and lemon wedges.
Tofu
Combine all the dry batter ingredients and mix, then add water and whisk until smooth with a pancake batter consistency.
Toss the tofu into the batter and stir until all pieces are well coated.
Fry or bake at 350°F until golden on all sides.
Sauce
Combine all the sauce ingredients in a pot and whisk until it thickens, about 2-3 minutes.
Remove from heat, stir in the tofu, toss to coat, and serve topped with white and black sesame seeds.
