Tofu and Vegetable Lo Mein

Boosted by the plant-based protein of firm tofu and edamame, this lo mein provides a lighter, nutrient-dense Asian classic using minimal added oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 150 g (5.3 oz) dry egg noodles · 576 kcal in the whole recipe
• 400 g (14.1 oz) firm tofu, cubed · 576 kcal in the whole recipe
• 100 g (3.5 oz) shelled edamame · 121 kcal in the whole recipe
• 200 g (7 oz) bok choy, chopped · 40 kcal in the whole recipe
• 150 g (5.3 oz) sliced shiitake mushrooms · 66 kcal in the whole recipe
• 1 carrot (100 g), julienned · 41 kcal in the whole recipe
• 1 red bell pepper (120 g), sliced · 37 kcal in the whole recipe
• 3 green onions (40 g), sliced · 13 kcal in the whole recipe
• 3 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 2 tbsp fresh ginger (12 g), grated · 10 kcal in the whole recipe
• 1.5 tsp canola oil (7 g) · 63 kcal in the whole recipe
• 1 tsp sesame oil (6 g) · 53 kcal in the whole recipe
• 3 tbsp low-sodium soy sauce (48 g) · 27 kcal in the whole recipe
• 1.5 tbsp hoisin sauce (20 g) · 44 kcal in the whole recipe
• 1 tsp brown sugar (4 g) · 15 kcal in the whole recipe
• 1 tbsp rice vinegar or white vinegar (15 g) · 3 kcal in the whole recipe
• 1 tsp cornstarch (8 g) · 30 kcal in the whole recipe
• 60 ml water and a pinch of black pepper

Method

1. Boil the dry egg noodles in bubbling water for 3-4 minutes, then drain and set aside.

   

2. In a small bowl, whisk together low-sodium soy sauce, hoisin sauce, brown sugar, vinegar, cornstarch, water, and black pepper to make the sauce.

   

3. Heat canola oil in a large skillet or wok over medium-high heat; stir-fry cubed firm tofu for 6-8 minutes until golden crisp, then transfer to a plate.

   

4. In the same pan, stir-fry minced garlic, ginger, carrot, bell pepper, shiitake mushrooms, edamame, and bok choy over high heat for 3-4 minutes.

   

5. Add cooked noodles, crisped tofu, and sauce mixture; toss for 2 minutes until sauce thickens, then garnish with sesame oil and green onion before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.