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Tofu Vegetable Lo Mein Recipe

This Tofu Vegetable Lo Mein is going to become a regular weeknight dish for us. After all, who doesn’t love noodles?

Vegetable lo mein is so easy to make and you can really use any veggies you have around. The best part of this lo mein though is the tofu.

Tofu Vegetable Lo Mein Photo

A Sriracha marinade my new favorite way of prepping tofu for anything.

I don’t know why using Sriracha in my tofu marinade has never occurred to me before. I couldn’t stop snacking on the tofu after it was baked in the oven.

I mean, I normally find myself snacking on cooked tofu cubes, but the Sriracha gave it a huge boost in taste.

The tofu cubes can be made ahead of time and you can use them in anything else you want to as well. Toss them into your salad, stir fry dishes, or just snack on them alone!

Tofu Vegetable Lo Mein Picture

For my veggies, I wanted a mix of colors, so I went for a red bell pepper, carrots and snow peas. You can really use any vegetables you like.
Feel free to add greens like spinach, bok choy or kale. I stayed away from the greens this time because I wanted all my veggies to have a slight crunch.

Snow peas, bell peppers and carrots are the best for that.

The sauce in this lo mein dish is fairly simple and doesn’t really require fancy ingredients. If you don’t have mirin, you can substitute dry sherry or rice wine vinegar or just skip it all together.

Tofu Vegetable Lo Mein Image

There’s no reason to order take out when lo mein is this easy to make at home. It’s healthier too since you know exactly what goes into it.

Vegetable lo mein is sure to be a pleaser for everyone at your dinner table. Enjoy!

Tofu Vegetable Lo Mein Photo

Tofu Vegetable Lo Mein Recipe

Urvashee Patel
Tofu Vegetable Lo Mein is quick and tasty! It’s loaded with colorful vegetables and a spicy Sriracha kick. Simple enough for any weeknight dinner.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Vegan
Servings 4
Calories 419.75 kcal


  • 1 Extra Firm Tofu drained and pressed
  • 2 Olive Oil
  • 2 Soy Sauce
  • 2 Sriracha Chili Sauce
  • 1 Sesame Oil
  • 1 Canola Oil
  • 1 Red Bell Pepper cut julienne
  • 1 Carrot cut julienne
  • 2 Minced Garlic
  • 1 Minced Fresh Ginger
  • 3 Scallion sliced
  • 1 Snow Peas sliced
  • 8 Lo Mein Noodles
  • 4 Soy Sauce
  • 1 Sriracha Chili Sauce
  • 1 Sesame Oil
  • 1 Brown Sugar
  • 1 Mirin


  • Preheat the oven to 400°F.
  • Combine the olive oil, soy sauce and Sriracha sauce in a large bowl. Cut the tofu into small cubes and toss with the sauce. Set aside for 20 minutes.
  • Spread the cubes in a large sheet pan lined with parchment paper. Bake in the oven for 20 minutes, tossing the tofu halfway through.
  • Whisk together the sauce ingredients and set aside.
  • In a large skillet, heat the canola oil over medium-high heat. Add the bell pepper, carrots and snow peas to the pan and sauté for 3-4 minutes.
  • Add the garlic and ginger and sauté for another 2 minutes.
  • Stir in the scallions and the sauce. Remove the pan from the heat.
  • Cook the noodles according to the package directions and drain the extra water.
  • Add the noodles and tofu to the vegetables and return the pan to medium heat for 2-3 minutes. Serve hot.


Calories: 419.75kcalCarbohydrates: 50gProtein: 19gFat: 16gSaturated Fat: 0.5gSodium: 2135mgFiber: 4gSugar: 5.5g
Keyword Asian, Baked, Dinners, Easy Dinners, Lunches, Pasta, Tofu, Vegan, Vegetables, Vegetarian
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