Vegan Lo Mein with Crispy Asian Tofu

Step 1

To make your tofu, start by cutting it into 1-2 inch squares. In a large bowl or glass container, whisk up your simple sauce. Add you tofu cubes and gently stir or toss until coated.

Step 2

Air fry at 400 F for 12-15 minutes, shaking halfway. Or bake at 400 F for 20-25 minutes, flipping halfway. Cook until browned and crispy.

Step 3

Cook your lo mein noodles to package instructions. Rinse and set aside.

Step 4

Whisk together your lo mein sauce in a small bowl and set aside.

Step 5

While your tofu and noodles are cooking, begin to make the stir fry portion. In a large pan or wok, heat sesame oil over medium heat.Add minced garlic and ginger and cook for 1-2 minutes until slightly browned and fragrant.

Step 6

Add sliced red pepper, carrots, and purple cabbage. Cook for 3 minutes, stirring occasionally. *If you are using regular broccoli, not broccolini, add it now too).

Step 7

Push those veggies to the side of the pan so they get less heat. Add you broccolini stems over the heat. Cook for 4-6 minutes, flipping occasionally, until broccolini are vibrant green and slightly crisp.

Step 8

Add your lo mein noodles and sauce to the vegetable stir fry. Toss in some diced green onions if desired. Combine using a tongs or large spoon. Cook over medium heat for 3-4 minutes until the noodles and veggies absorb the sauce and are warm.

Step 9

At this point you can either add your crispy tofu and mix it in or just add your tofu pieces on top of the stir fry.

Step 10

Serve warm with more diced green onion, sesame seeds, cilantro - or any other topping you like! Enjoy!