This vegan lo mein recipe makes a quick, simple, delicious and budget-friendly dinner your whole family will love.
This makes such a yummy meal, and you can throw it together quicker than you can run out and get takeout. Let me show you how to make it!
How to make vegan lo mein
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this vegan lo mein recipe, you will need the following:
- extra firm tofu
- sesame oil
- salt and black pepper
- vegetable stock
- tamari
- hoisin sauce
- cornstarch (or arrowroot powder)
- garlic
- ginger
- mushrooms
- onion
- carrots
- sugar snap peas or snow peas
- lo mein noodles – cooked
- green onion/ scallion – for garnish
Preparing the tofu
Place the tofu into a medium size bowl and drizzle it with 1 teaspoon sesame oil, salt and pepper. Toss it all together to coat the tofu in the seasoning and set it aside.
Cooking vegan lo mein
In a separate mixing bowl, combine the vegetable stock, tamarai, hoisin sauce, remaining sesame oil and cornstarch.
Heat a wok or large pan over medium-high heat. Spray the pan with cooking spray and add the tofu. Toss and cook it until it is golden brown, about 5-6 minutes.
Remove the tofu from the pan and set it aside on a clean plate. Add the garlic and ginger to the same pan you cooked the tofu in and toss and cook it for 2-3 minutes.
Add in the mushrooms, onions, carrots, and sugar snap peas and toss and cook all together for 3-4 minutes until the veggies are beginning to soften.
Return the cooked tofu to the pan with the veggies and add the cooked lo mein noodles along with the sauce.
Cook that all together for 3-4 minutes until everything is well coated in the sauce.
Serve warm with a garnish of chopped scallions and sesame seeds.
I hope y’all enjoy this vegan lo mein recipe! Be sure and let me know if you end up trying it.
If you need an incredible side to go with this vegan lo mein, try our Egg Roll in a Bowl recipe!
Storing leftovers
Store leftovers in a covered container in the refrigerator.
So how long is vegan lo mein good in the refrigerator? It will be best if consumed within 3 to 4 days, or sooner.
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Vegan Lo Mein
This vegan lo mein recipe makes a quick, simple, delicious and budget-friendly dinner your whole family will love.
Ingredients
- 1 block extra firm tofu – pressed, cut into 1 inch cubes
- 2 teaspoons sesame oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup vegetable stock
- 1 tablespoon tamari
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch or arrowroot powder
- 2 cloves garlic – peeled and minced
- 1 tablespoon fresh ginger – minced
- ½ cup shiitake mushrooms – sliced
- ½ cup yellow onion – sliced
- ½ cup carrots – sliced
- ½ cup snow peas or sugar snap peas
- 2 cups lo mein noodles – cooked
- Chopped scallion – for garnish
Instructions
-
Place the tofu into a medium size bowl and drizzle it with 1 teaspoon sesame oil, salt and pepper. Toss it all together to coat the tofu in the seasoning and set it aside.
-
In a separate mixing bowl, combine the vegetable stock, tamarai, hoisin sauce, remaining sesame oil and cornstarch.
-
Heat a wok or large pan over medium-high heat. Spray the pan with cooking spray and add the tofu. Ttoss and cook it until it is golden brown, about 5-6 minutes. Remove the tofu from the pan and set it aside on a clean plate.
-
Add the garlic and ginger to the same pan you cooked the tofu in and toss and cook it for 2-3 minutes.
-
Add in the mushrooms, onions, carrots, and sugar snap peas and toss and cook all together for 3-4 minutes until the veggies are beginning to soften.
-
Return the cooked tofu to the pan with the veggies and add the cooked lo mein noodles along with the sauce. Cook that all together for 3-4 minutes until everything is well coated in the sauce.
-
Serve warm with a garnish of chopped scallions and sesame seeds.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
This recipe is inspired by the popular Americanized-Chinese takeout dish, lo mein.
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