Veggie Lo Mein with Pan-Fried Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Veggie lo mein features crispy pan-fried tofu and fresh vegetables in a sweet and savory sauce with noodles. It's a vegan takeout rival that tastes just as satisfying as restaurant versions. A quick, flavorful weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces dried lo mein noodles
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons maple syrup or agave syrup
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (any high-heat neutral flavored oil works)
- 1 pound extra-firm tofu (pressed, drained and cut into 1-inch cubes)
- 2 tablespoons vegetable oil (any high-heat neutral flavored oil works)
- 1 1/2 cups shiitake mushroom caps (cleaned and sliced into strips (about 6 medium mushrooms))
- 2-3 scallions (white parts and green parts separated and chopped)
- 2 garlic cloves (minced)
- 1 teaspoon freshly grated ginger
- 1 red bell pepper (sliced into strips)
- 1 cup snow peas
- 1 cup julienned carrot (1 large or 2 small carrots)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 944mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 478mg
- Calcium
- 351mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 944MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.