Ingredients
Directions
Make the noodles as instructed and set aside. If using raw zucchini noodles you have the option of leaving them raw or you can lightly saute them in 1–2 tablespoons of water or vegetable broth for 1–2 minutes on medium heat (you don’t want to saute them too long or they’ll become soggy).
Make the tofu: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Toss the cubed tofu with the garlic powder, ground ginger, and salt, if using.
Spread the tofu out evenly on the baking sheet and bake for 40 minutes, tossing halfway through.
Meanwhile, make the veggies: Heat a wok or large stovetop pan over medium-high heat. Add the onions, peppers and carrots. Cook until the onions are translucent, about 5–7 minutes, stirring often.
Turn the heat down to medium and stir in the broccoli and garlic. Cook until the broccoli is slightly tender, about 4–5 minutes, stirring occasionally. Add 1–2 tablespoons of water as needed to deglaze the pan (this also helps to steam the broccoli!).
Meanwhile, make the sauce: Add all the sauce ingredients to a small bowl and whisk well until the arrowroot powder is dissolved.
Add the noodles to the vegetables then pour the sauce over top, stirring until the noodles are coated.
Once it’s finished baking, toss in the tofu.
Divide the lo mein between two plates and sprinkle sesame seeds and cilantro, if desired, over top.
Chef's Notes
Substitutions
Instead of tofu use tempeh. Boil the tempeh for 10 minutes in a medium saucepan filled with water (enough to cover the tempeh). Alternatively, you can steam the tempeh in a steamer basket for 10 minutes. This reduces the bitterness and will help the tempeh absorb the marinade better. Once done, drain and pat dry and add to step 3, tossing it with the spices.
To reduce the cooking time, use edamame in place of tofu (see Chef’s Note below).
Use vegetables of choice in place of the broccoli and carrots.
Substitute chives, basil or parsley for cilantro.
How to make the prep and cook time less than 30 minutes
Substitute 1 cup of frozen edamame (shelled) for the tofu to avoid using the oven. Add the frozen edamame in step 6 with the broccoli and garlic.
Prep Ahead
Prepare the tofu ahead of time, store it in an airtight container in the refrigerator for up to 2 days then bring to room temperature before adding it to the lo mein.
Make the sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Cut the vegetables ahead of time and store in the refrigerator up to 48 hours before preparing the meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the noodles as instructed and set aside. If using raw zucchini noodles you have the option of leaving them raw or you can lightly saute them in 1–2 tablespoons of water or vegetable broth for 1–2 minutes on medium heat (you don’t want to saute them too long or they’ll become soggy).
Make the tofu: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Toss the cubed tofu with the garlic powder, ground ginger, and salt, if using.
Spread the tofu out evenly on the baking sheet and bake for 40 minutes, tossing halfway through.
Meanwhile, make the veggies: Heat a wok or large stovetop pan over medium-high heat. Add the onions, peppers and carrots. Cook until the onions are translucent, about 5–7 minutes, stirring often.
Turn the heat down to medium and stir in the broccoli and garlic. Cook until the broccoli is slightly tender, about 4–5 minutes, stirring occasionally. Add 1–2 tablespoons of water as needed to deglaze the pan (this also helps to steam the broccoli!).
Meanwhile, make the sauce: Add all the sauce ingredients to a small bowl and whisk well until the arrowroot powder is dissolved.
Add the noodles to the vegetables then pour the sauce over top, stirring until the noodles are coated.
Once it’s finished baking, toss in the tofu.
Divide the lo mein between two plates and sprinkle sesame seeds and cilantro, if desired, over top.