Vegetable Lo Mein with Crispy Tofu
Recipe type: Entree
Cuisine: Chinese
  • For the crispy tofu
  • 1 block extra-firm tofu, pressed and drained
  • 2 Tbs. arrowroot powder
  • 1 tsp. garlic powder
  • 1 tsp. ground ginger
  • 1 tsp. paprika
  • ½ tsp. black pepper
  • ½ tsp. kosher salt
  • 5-Spice Powder
  • Vegetable oil, for frying
  • For the sauce
  • ¼ cup low sodium vegetable broth
  • ¼ cup gluten-free tamari
  • 2 Tbs. brown rice vinegar
  • 1 Tbs. agave nectar
  • 2 tsp. toasted sesame oil
  • 1 tsp. crushed red pepper flakes
  • For the Vegetable Lo Mein
  • 1 lb. brown rice noodles
  • 1 Tbs. peanut or canola oil
  • 1 Tbs. fresh ginger, minced
  • 4 cloves garlic, minced
  • 3 scallions, cut into 1 inch pieces
  • 1 small onion, chopped
  • 2 carrots, shredded
  • 2 celery stalks, chopped
  • 1 large head broccoli, chopped
  • 1 red bell pepper, cut into 1 inch pieces
  • ½ lb. green beans, chopped
  • 2 tsp. arrowroot powder
  1. Fill a large pot with water to boil for the noodles. Note: you are going to reserve some of the cooking water for the sauce later.
  2. Cut the block of tofu into cubes. Toss the cubes in a shallow bowl with the arrowroot powder and the spices except the 5-spice powder. Heat about 1-inch of oil in a deep saute pan over medium-high heat. Add the tofu and cook until browned on all sides, flipping often, about 10 minutes. Transfer to a paper towel-lined bowl and sprinkle with 5-spice powder.
  3. Mix the ingredients for the sauce together in a mug or bowl. Set aside. When the water is boiling, add a handful of salt to the pot and put the noodles in. Stir them. If you are using gluten-free noodles, they take longer to cook, about 15 minutes or so.
  4. When the noodles are ¾ of the way done, start on the vegetables. You don't want to cook them too early or else they will lose their color and crunch.
  5. In the same pan you cooked the tofu in, heat the oil until it shimmers. Add the garlic and ginger. Don't let them burn. Add the scallions and the onions and cook for one minute before adding the carrots and celery. Cook for another minute or two, stirring the vegetables constantly. Add the broccoli and the bell pepper and cook another 2 minutes. Add the green beans and cook another 2 minutes.
  6. When the vegetables are bright green and crisp-tender, add the sauce to the pot and toss to coat all the veggies in it. If you need more liquid, add some of the reserved pasta cooking liquid. In a mug, mix 2 tsp. of arrowroot with 2 Tbs. water to make a slurry. Add the slurry to the vegetables to thicken and glaze the sauce. When the noodles are al dente, drain them and add them to the vegetables. Mix the noodles well with the vegetables and toss to coat them in sauce. Add the crispy tofu back into the pan and toss with the veggies and noodles. Serve hot.
Recipe by The "V" Word at