Lo Mein Vegetable Stir-Fry with Gochujang Tofu
Ingredients
- 12 oz 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, pressed and broken into bite-sized pieces
- 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)
- nutritional yeast (for batter)
- 1 tsp salt (for batter)
- neutral oil for cooking (1/4 cup for frying or 1 tbsp for baking/air frying)
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
Heat avocado oil in a skillet or wok and once hot, add onion, ginger, and garlic; sauté for 3 minutes, stirring occasionally.
Add carrots and broccoli; 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; stir to combine and cook for 2 more minutes to integrate flavors.
Remove from heat and serve topped with chopped scallions, red pepper flakes, and lemon wedges.
Tofu
Combine dry batter ingredients and mix.
Add water and whisk until smooth with a pancake batter consistency.
Toss tofu pieces in the batter until well coated.
Fry or bake at 350°F until golden on all sides.
Sauce
Combine all ingredients in a pot and whisk until it thickens, about 2-3 minutes.
Remove from heat, stir in tofu, and toss to coat.
Serve topped with white and black sesame seeds.
