Vegan Tofu Vegetable Lo Mein
Ingredients
- 1-14oz block of extra firm tofu (pressed and dry)
- 4oz wide Lo Mein noodles
- 1/3 cup low-sodium tamari or soy sauce
- 1 tbsp + 1 tsp maple syrup (or to taste)
- 2 tbsp rice vinegar
- 2 tbsp garlic chili sauce
- 2 tbsp minced ginger
- 1/4 tsp cayenne
- 1 tsp sriracha (optional)
- salt to taste
- 4 sliced scallions
- cooked vegetables of choice (e.g., blistered bell pepper and spinach)
- 1/4 cup chopped roasted peanuts
- fresh lime (for squeezing)
Preparation
Cut 1-14oz block of extra firm tofu into 3/4-inch cubes and bake on a lined baking sheet at 400F for about 20 minutes until golden and slightly crispy.
Cook 4oz wide Lo Mein noodles according to package directions.
Whisk together the sauce: 1/3 cup low-sodium tamari or soy sauce, 1 tbsp + 1 tsp maple syrup (or to taste), 2 tbsp rice vinegar, 2 tbsp garlic chili sauce, 2 tbsp minced ginger, 1/4 tsp cayenne, 1 tsp sriracha (optional), and salt to taste.
Heat a skillet over medium heat and add the sauce, cooking until it starts to bubble.
Add the baked tofu and 4 sliced scallions, stirring while heating.
Quickly add the cooked Lo Mein noodles and stir for another minute until heated through.
Remove from heat and add cooked vegetables of choice, such as blistered bell pepper and spinach.
Fold in 1/4 cup chopped roasted peanuts.
Add a few squeezes of fresh lime.
Enjoy the dish.
