Noodle bowls of any kind are among some of my favorite foods. There’s nothing like sitting down to a Netflix Marathon (or binge session) with a big bowl of slurpy noodles. Carbs for the win… These Lo Mein Noodles with Hoisin Glazed Tofu are super easy to prepare making this dish weeknight approved, and are loaded with veggies to help ease some of the guilt from diving your face into a bowl of carbs.
The tofu rounds out the dish adding a source of complete protein and some contrasting textures as well as flavor from its hoisin glaze. If you have a gluten sensitivity make sure to look for gluten-free hoisin sauce as well as gluten-free noodles. In a pinch, you can make this dish with brown rice spaghetti, I know I certainly have.
The tofu gets a quick brown in a pan before it’s tossed with some hoisin and left to caramelize in its sticky goodness. From there, the veggies get tossed in for a quick sauté before adding in the cooked noodles, bringing this meal together in under 30 minutes.
This is also a great way to use up whatever veggies you may have lying around the fridge, making it budget friendly as well. You’ll be sitting down to a bowl of slurpy, savory noodles in less time than it would take to have takeout delivered. Plus this version is loads healthier. The chopsticks are optional, although it would feel wrong for me to eat these with a fork, but you do you 😉
- 2 teaspoons coconut oil or avocado oil, divided
- 1 16-ounce block extra firm tofu, drained and patted dry
- ¼ cup hoisin sauce (gluten-free if necessary)
- 1 large yellow onion
- 4 ounces white or cremini mushrooms, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ a small napa cabbage, thinly sliced
- 1 head of broccoli, cut into small florets
- 1 bunch of asparagus, trimmed
- ½ cup thinly sliced green onions
- Sesame seeds to garnish (optional)
- 6-8 ounces Lo Mein Noodles
- 6 tablespoons tamari or low sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 1 tablespoon chili paste or more to taste (Sambal Oelek)
- In a small bowl or mason jar, add all the sauce ingredient and mix to combine. Set aside.
- In a large non-stick pan over medium heat, heat 1 tablespoon of coconut oil until it begins to ripple.
- While the oil is heating, cut the tofu into cubes. Add to the hot pan and cook 2-3 minutes per side until golden brown. It isn’t necessary to brown each side, 2-3 sides is sufficient.
- Add the hoisin sauce to the pan and gently stir to coat the tofu. Cook an additional minute per side until the tofu begins to caramelize. Remove the tofu from the heat and set aside.
- Wipe out the pan and heat the remaining tablespoon of coconut oil over medium heat.
- Add the mushrooms, along with a pinch of salt, and sauté until golden brown and most of the moisture has evaporated. Add in the onions and cook until translucent.
- While the onions are cooking, bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to the package directions. *See notes
- Add the remaining veggies to the pan and cook just until the colors are vibrant and the veggies and still crisp, 5-6 minutes.
- Add the cooked noodles to the pan as well as the sauce and stir to coat.
- Remove from the heat and serve topped with the glazed tofu as well as the thinly sliced green onions and sesame seeds (if using).
If you don’t have lo mein noodles, and spaghetti style pasta will work, just adjust the cooking times.
Note that both lo mein and hoisin contain gluten, so if you have a gluten sensitivity, seek out gluten-free replacements for both.
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