Vegetable Lo Mein with Pan-Seared Tofu Medallions

This vegetable lo mein dish features stir-fried noodles tossed with colorful sautéed vegetables and served with golden, pan-seared tofu medallions. It’s a flavorful, plant-based meal that delivers satisfying texture and bold, savory flavor.

Why You’ll Love This Recipe

• A balanced vegan meal packed with vegetables and protein

• Tofu medallions offer a crisp exterior and tender center

• Perfect for weeknights and meal prep

• Easy to customize with your favorite noodles and sauces

• Rich in umami flavor with no need for meat

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lo Mein:

• Lo mein noodles or spaghetti (cooked and drained)

• Carrot (julienned)

• Bell peppers (thinly sliced)

• Cabbage (shredded)

• Green onions (sliced)

• Garlic (minced)

• Soy sauce

• Hoisin sauce

• Toasted sesame oil

• Vegetable oil

• Optional: chili paste, ginger, or mushrooms

For the Tofu Medallions:

• Firm or extra-firm tofu (pressed and sliced into rounds or rectangles)

• Cornstarch (for coating)

• Salt and black pepper

• Neutral oil for pan-frying

Directions

To prepare the tofu:

1. Press tofu to remove moisture. Cut into thick slices or medallions.

2. Season lightly with salt and pepper, then coat with a thin layer of cornstarch.

3. Pan-fry tofu in hot oil until golden and crisp on both sides. Remove and set aside.

To prepare the lo mein:

1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and optional ginger.

2. Stir-fry vegetables (carrots, peppers, cabbage) until just tender, about 3–4 minutes.

3. Add cooked noodles to the pan along with soy sauce, hoisin sauce, and sesame oil. Toss everything together until evenly coated and heated through.

4. Plate the lo mein and top with crispy tofu medallions and sliced green onions.

5. Drizzle with extra sauce or chili oil if desired.

Servings and timing

Serves: 2–3
Prep time: 15 minutes
Cook time: 15 minutes
Total time: ~30 minutes

Variations

• Add broccoli, snow peas, or bean sprouts

• Use soba, rice noodles, or whole wheat noodles

• Swap hoisin sauce with teriyaki or oyster sauce (if not vegan)

• Add a squeeze of lime or rice vinegar for brightness

• Air fry the tofu instead of pan-frying for less oil

Storage / Reheating

Store in an airtight container in the refrigerator for up to 3 days.
Reheat noodles in a pan or microwave with a splash of water to loosen the sauce. Reheat tofu separately to maintain crispness.

FAQs

How do I keep the tofu crispy?

Serve immediately after cooking, or reheat in a pan or air fryer instead of microwaving.

Can I use pre-cooked or leftover noodles?

Yes, leftover noodles work well. Just make sure they’re not too soft.

Is lo mein gluten-free?

Not typically, but you can use gluten-free noodles and tamari instead of soy sauce.

Can I bake the tofu instead of frying?

Yes. Bake at 200 °C (400 °F) for 25–30 minutes, flipping halfway, until golden and firm.

What vegetables work best for lo mein?

Any quick-cooking vegetables like bell peppers, carrots, cabbage, broccoli, or mushrooms are great.

Can I use a store-bought stir-fry sauce?

Yes, but check for added sugar and sodium. Homemade allows for better flavor control.

How do I keep noodles from clumping?

Toss them with a bit of oil after boiling and stir them quickly once they hit the hot pan.

Is this dish spicy?

Not by default. You can add chili paste, sriracha, or chili oil to make it spicy.

Can I meal prep this dish?

Yes, but store tofu separately to keep it crispy until ready to serve.

What’s the best oil for stir-frying?

Use a high smoke point oil like canola, avocado, or grapeseed oil for stir-frying.

Conclusion

Vegetable lo mein with pan-seared tofu medallions is a delicious, wholesome dish that combines savory noodles, crisp vegetables, and satisfying plant-based protein. With its rich sauce and bold

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textures, it’s a complete and colorful meal that’s sure to satisfy.