It’s such a nice feeling knowing one of your favorite meals EVER is on your “diet plan”. I’m down for any vegan asian noodle bowls of any kind, so I’m always on the lookout for new recipes and ideas. I couldn’t find yakisoba noodles in the grocery (checked TJ’s and Kroger) so I picked up a pack of dry lo mein noodles and got to work. I used to order veggie lo mein from our local chinese restaurant all of the time until I found out most noodles were made from egg so that’s done! I wanted to try and recreate the dish and also add a sweet and spicy spin to make it more flavorful and make something different than my go to teriyaki sauce because I’m getting a little bored of that right now.
I added whatever veggies I had on hand, but I’m loving red peppers in my asian food right now. They give it an underlying flavor boost and then you can add whatever vegetables you have on hand or are in the mood for. I’ve also been LOVING some crispy oven baked tofu, and when paired with tons of veggies and noodles it’s even better. I baked the tofu and then added it into the mixture right before it was finished so it still kept that crunchy texture on the outside. I cut it a little bigger this time so it didn’t get so cooked on the inside and kept it from feeling like it was disappearing in the dish. You can make this dish in 30 minutes and serve an oil free, healthier version of a family favorite. I hope you enjoy it as much as I did, and it made so much I get to eat it 4 or 5 more times!
Sweet and Spicy Tofu Lo Mein
1 pack of dry Lo Mein noodles (mine were Organic Chinese Lo Mein by wei-chuan)
1 pack Extra Firm Tofu, diced medium size (3/4 inch)
2 crowns of broccoli, chopped
1 red pepper, sliced
1 handful of shredded carrots
1 medium zucchini, halved and sliced
10 oz baby bella mushrooms
4 green onions, diced
dash of low sodium soy sauce
Sweet and Spicy Sauce
1/2 cup low sodium soy sauce
1 tbsp minced garlic
2 tbsp brown sugar
1 tbsp rice wine vinegar
Red pepper flakes or Sriracha to your liking
1 tsp. liquid smoke
1/4 tsp pepper
1 tsp cornstarch
- Preheat oven to 400* and lay the diced tofu on paper towels to drain for approx. 20-30 minutes.
- Add tofu to a parchment lined baking sheet for 30 minutes.
- While tofu is baking, add broccoli and peppers to a large pan or wok and cook over medium heat for 5-7 minutes.
- Add zucchini, mushrooms, carrots, and the white ends of the green onion to pan and continue to saute with a splash of soy sauce for 10 more minutes.
- In a large pot of boiling water, add the package of lo mein and cook for 5 minutes.
- Add all of the sauce ingredients together with a whisk or fork in a small bowl (I just do it in my measuring cup.)
- Add noodles, crispy tofu, and sauce to the veggie mixture then throw in the remaining green onions and mix it up.
- Top with extra green onion, red pepper flakes, or sriracha and serve!