How long does Savory Sesame Tofu and Vegetable Lo Mein take?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking the tofu, noodles and vegetables. Pan-fry the tofu first, then cook the noodles and vegetables.

Is Savory Sesame Tofu and Vegetable Lo Mein vegetarian?

Yes, it is vegetarian. Crispy tofu is tossed with noodles, carrot, mooli, chayote, ginger and spring onion in a soy and rice vinegar sauce.

How do I stop the noodles sticking together?

Rinse them under cold water after cooking and toss with a little oil. Add them to the wok last and toss quickly so they heat without clumping.

Can I use egg noodles instead of udon?

Yes, egg noodles are the classic choice for lo mein. Cook them until just tender, drain well and toss through the vegetables at the end.

How can I make the lo mein spicier?

Add a drizzle of chilli oil or a sliced fresh chilli with the ginger and garlic. A pinch more five spice adds warmth too.

Savory Sesame Tofu And Vegetable Lo Mein Recipe

Name: Savory Sesame Tofu and Vegetable Lo Mein
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 280G The Tofoo Co Naked Organic Extra Firm Tofu; 250 g 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

Chinese cuisine · 336 calories

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

How to make Savory Sesame Tofu And Vegetable Lo Mein

Crisp the tofu. Press and cube the tofu, toss it in a cornflour and water slurry, then pan-fry it in wok oil over medium heat until golden and crispy all over. Set aside.
Prepare vegetables and noodles. Peel and julienne the carrot, mooli and chow chow into thin strips, and cook the dried udon noodles according to the packet instructions, then drain.
Stir-fry the vegetables. Sauté minced garlic and ginger in another tablespoon of wok oil for about 1 minute, stir-fry the vegetables for 3-5 minutes until softened but crisp, then mix in Chinese five spice.
Sauce the noodles. Combine soy sauce, rice vinegar and a splash of water, then toss the noodles and sauce in the pan until evenly coated and gently fold the tofu back in.
Garnish and serve. Sprinkle sesame seeds and chopped spring onions over the lo mein and stir lightly, then serve hot with extra spring onions on top.

Frequently asked questions

How long does Savory Sesame Tofu and Vegetable Lo Mein take?: About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking the tofu, noodles and vegetables. Pan-fry the tofu first, then cook the noodles and vegetables.
Is Savory Sesame Tofu and Vegetable Lo Mein vegetarian?: Yes, it is vegetarian. Crispy tofu is tossed with noodles, carrot, mooli, chayote, ginger and spring onion in a soy and rice vinegar sauce.
How do I stop the noodles sticking together?: Rinse them under cold water after cooking and toss with a little oil. Add them to the wok last and toss quickly so they heat without clumping.
Can I use egg noodles instead of udon?: Yes, egg noodles are the classic choice for lo mein. Cook them until just tender, drain well and toss through the vegetables at the end.
How can I make the lo mein spicier?: Add a drizzle of chilli oil or a sliced fresh chilli with the ginger and garlic. A pinch more five spice adds warmth too.