Savory Sesame Tofu And Vegetable Lo Mein Recipe

About this recipe

Treat yourself to a flavorful bowl of Sesame Tofu and Vegetable Lo Mein, a vegetarian Chinese-inspired dinner loaded with protein and fresh textures. This easy recipe combines crispy tofu with vibrant julienned vegetables and chewy lo mein noodles, all tossed in a savory sesame-soy sauce. The dish is a harmony of tastes and textures, with gingery aromatics and the subtle crunch of sesame seeds tying it all together. Whether you're looking for a comforting weeknight meal or a quick dinner solution, this recipe is sure to satisfy. It's nutrient-rich, delivering over 30g of protein per serving for energy and wellness. Serve it hot and enjoy the perfect balance of indulgence and nutrition!

Ingredients

• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• - Yutaka Soba Noodles 250g
• 4 Pack Fresh Carrots - Pack Of 4
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 300 g Trs Flake Rice Thick Pawa 300G
• 65G Natoora Root Ginger
• 100 G Jumbo Garlic 100g
• 100G Chinese Five Spice Pouch, 100G
• 250 Ml La Tourangelle Thai Wok Oil, 250Ml
• - Amoy Dark Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 100G Top-Op Black Till Sesame Seeds 100g
• Bunch Spring Onion (Bunch)
• - Maldon Flakes Sea Salt
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Press the tofu to remove excess moisture and cut it into bite-sized cubes.
2. 2. In a small bowl, mix cornstarch and water to create a slurry. Toss tofu cubes in the mixture to coat evenly.
3. 3. Heat La Tourangelle Thai Wok Oil in a pan over medium heat and pan-fry tofu until golden and crispy on all sides. Remove and set aside.
4. 4. Peel and julienne the carrot, mooli radish, and chow chow squash into thin strips.
5. 5. Cook Yutaka Dried Udon Noodles according to package instructions, drain, and set aside.
6. 6. Heat another tablespoon of wok oil in the pan and sauté minced garlic and ginger until fragrant, about 1 minute.
7. 7. Add julienned vegetables to the pan and stir-fry for 3-5 minutes until softened but still crisp.
8. 8. Sprinkle Chinese Five Spice into the pan and mix well with the vegetables.
9. 9. In a small bowl, combine soy sauce, rice vinegar, and a splash of water to create a sauce.
10. 10. Add the cooked noodles to the pan along with the sauce and toss until everything is evenly coated.
11. 11. Return the crispy tofu to the pan, gently mixing it in to avoid breaking it apart.
12. 12. Sprinkle sesame seeds and chopped spring onions over the dish and stir lightly.
13. 13. Serve hot with a garnish of additional spring onions for a fresh touch.