Vegetable Tofu Lo Mein

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UPDATE: I am learning to master the mystery that is tofu. When I first started eating a plant-based diet, I made some real interesting mistakes when cooking with tofu. Now, I can confidently say that I can at least make two bomb tofu dishes: a breakfast scramble and a stir fry.

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Stir fry is one of my favorite meals to make at home because it is always packed with vegetables and protein. Also, it’s just fun to prep lots of different components together with David in the kitchen!

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The secret to good tofu is to get all the water out so the method I am sharing with you in this post involves oven baking the tofu instead of pan frying. The BEST way to get the most “meat-like” texture is to press out the water in the tofu for at least 15 minutes. Normally I would set up a plate with lots of paper towels, place the tofu and put really heavy pots on top to press out the water. However, on this particular night I was pressed for time but I was pleasantly surprised with the results!

I hope you try out this recipe! It is

Quick 

Delicious 

and Nutritious 

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Vegetable Tofu Lo Mein

Serves 2 (ish)

Ingredients

  • 8 oz rice noodles
  • 8 oz extra firm tofu
  • 1 head of broccoli, chopped into florets
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow onion, chopped
  • 1 tbsp sesame oil
  • 1-2 tbsp water
  • 1/4 cup low sodium Tamari or soy sauce
  • 1/2 tsp ground ginger
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup or agave
  • 1 tsp rice vinegar
  • 1 tbsp cornstarch

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Drain tofu and press with paper towels. Slice into cubes and place on a lightly greased pan. Cook for 25-30 minutes (turn half way for best results).
  2. Cook the rice noodles according to instructions. Set aside.
  3. Prepare sauce by adding Tamari, ginger, sugar, syrup, rice vinegar and corn starch in a small bowl. Set aside.
  4. In a medium sauce pan, heat sesame oil on medium heat. Once hot, add all the veggies and water. Cover with lid and let simmer for 8-10 minutes, or until veggies are tender.
  5. Add noodles to the veggies, mix well and place in bowls. Top with tofu and add the sauce. Enjoy!

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Happy cooking,

Sherise Rae