Vegan Lo Mein
I love the simplicity of the ingredients and the complexity of the flavors in this recipe. I am super addicted to this Lo Mein noodles. The distinctive flavor comes from the toasted sesame oil which is a must and there is no substitute for it. You can find some precooked fresh noodles in your local Asian Grocers, which will make your life much easier and this noodle dish can be made ready for dinner just in a few minutes. Also if you do not want to go thru the hassle of prepping your tofu, look for "pressed tofu" which will cut down your prep time drastically. All you need to do is to slice the tofu and add it to the wok.
Ingredients
Sauce
- 2 Tbsp. light soy sauce
- 1 Tbsp. dark soy sauce
- 1 tsp sugar.
- 1 Tbsp. toasted sesame oil (The one you get in the Asian section of the store)
- 2 Tbsp. Shaoxing wine (You can substitute mirin instead of this wine)
Lo Mein
- Napa cabbage ½ diced.
- 5 to 6 shitake mushrooms
- Bell peppers, green or red or both
- Snap peas
- Bok-choy or Chinese broccoli
- Julienned carrots
- Lo Mein noodles – Dry or precooked
- Pan fried tofu (you can use any protein of your choice)
- 2 Tbsp. peanut oil
Directions
- If you are using dry Lo Mein noodles, cook it as per package instructions and keep it aside. Add some oil to it so it will not stick to the wok.
- Place the tofu in between 2 plates and keep a heavy object on top of it. Leave it for 1 hour. Drain the water and dice the tofu. Add some soy sauce, salt and pepper and marinade for 10 to 15 min.Then pan fry the tofu and makes sure it browns all the sides.
- Combine all ingredients for the sauce and set aside.
- Cut the vegetables and keep them ready.
- Heat up 2 Tbsp. oil in a wok or a pan.Add all the vegetables and fry a few min in high heat.
- Add a little bit of Shaoxing wine to the vegetables to infuse the flavor.
- Add the cooked noodles, sauce and tofu.
- Add salt to taste. Stir fry in high heat for 2 to 3 min.
- Serve and enjoy!