Lo Mein Vegetable Stir Fry 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 (for batter)
- 1/2 cup chickpea flour (for batter)
- 1 cup water (for batter)
- 1 tsp garlic powder (for batter)
- 1 tsp onion powder (for batter)
- 1 tsp nutritional yeast (for batter)
- 1 tsp salt (for batter)
- Neutral oil for cooking
Sauce
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp gochujang
- 1/2 tbsp maple syrup or agave
- 1 tsp toasted sesame oil
- 1 tbsp corn starch dissolved in 1/2 cup water
Preparation
Tofu
Press and break tofu into bite-sized pieces
Combine dry batter ingredients and mix
Add water and whisk to smooth batter consistency
Toss tofu into batter and stir until well coated
Fry or bake at 350°F until golden on all sides
Sauce
Combine soy sauce, rice wine vinegar, gochujang, maple syrup, sesame oil, and corn starch mixture in a pot
Whisk until it thickens, about 2-3 minutes
Remove from heat and stir in the cooked tofu, tossing to coat
Stir fry
In a skillet or wok, heat avocado oil and once hot add onion, ginger, and garlic and saute for 3 minutes, stirring occasionally
Add carrots and broccoli and cook for 5 minutes
Add green and purple cabbage and cook for another 5 minutes
Add cooked lo mein noodles, cashews, hoisin sauce, white pepper, and salt and stir to combine
Continue cooking for 2 more minutes to integrate flavors
Remove from heat and serve topped with chopped scallions and red pepper flakes along with lemon wedges
Notes
Use 1/4 cup neutral oil for frying tofu or 1 tbsp if baking or air frying
Adjust optional ingredients like white pepper based on preference
