Vegan Lo Mein with Korean Tofu Bulgogi recipe

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Ingredients

1 (14 ounce) package firm tofu
1 cup soy sauce
3 tablespoons sesame oil
2 tablespoons maple syrup
2 green onions, chopped
2 tablespoons Korean red pepper powder
1 tablespoon toasted sesame seeds
3 cloves minced garlic
1 teaspoon liquid smoke flavoring
7 ounces vegan lo mein noodles
1 tablespoon coconut oil
1 tablespoon sesame oil
1 onion, sliced
1 (10 ounce) package broccoli coleslaw mix
½ (8 ounce) package coleslaw mix
1 tablespoon coconut oil
salt and ground black pepper to taste

Nutrition Info

381.6 calories
carbohydrate: 42.9 g
cholesterol: 1.5 mg
fat: 20.2 g
fiber: 8 g
protein: 13.2 g
saturatedFat: 6 g
servingSize: -
sodium: 2496.2 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes, drain and discard the accumulated liquid. Dice into bite-sized cubes.

  3. Combine soy sauce, 3 tablespoons sesame oil, maple syrup, green onions, red pepper powder, sesame seeds, garlic, and liquid smoke in a bowl. Fold in tofu and cover with plastic wrap. Place in the refrigerator to soak for no longer than 1 hour. Drain tofu, reserving marinade. Spread tofu evenly on a baking sheet.

  4. Bake in the preheated oven until browned, 20 to 25 minutes.

  5. Bring a large pot of lightly salted water to a boil. Cook lo mein noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.

  6. Combine coconut oil and 1 tablespoon sesame oil in a wok or saucepan over medium-high heat. Saute onion until golden brown, about 2 minutes. Add broccoli coleslaw mix and coleslaw mix, saute until wilted, about 3 minutes more. Reduce heat to medium-low, add cooked noodles, baked tofu, and reserved marinade. Simmer until heated through and all liquid is absorbed, about 5 minutes. Season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

Garnish this Korean vegan lo mein with green onions and sesame seeds if you like!

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