Sesame and Ginger Tofu Lo Mein
with broccoli / cashews
- Ginger - 1 Tbsp, grated
- Soy sauce, low-sodium - 1/4 cup
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 Tbsp
- Honey - 2 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Broccoli - 10 oz, chopped
- Bell peppers, red - 1, diced
- Garlic - 2 cloves, chopped
- Noodles, lo mein - 10 oz (sub Udon or soba noodles)
- Green onions - 2 stalks, chopped, white and green parts separate
- Cornstarch - 1 Tbsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Cashews, roasted and unsalted - 1/3 cup
- Lime juice - 2 tsp
- Sesame seeds, white (opt) - 2 tsp
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
- Make sauce - Grate ginger. Combine ginger, soy sauce, vinegar, toasted sesame oil, honey, and red pepper flakes. (Can be done up to 5 days ahead)
- Broccoli / Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Cook noodles - Cook noodles according to package instructions. (Can be done up to 3 days ahead)
- Green onions - Chop green onions, storing white and green parts separately. (Can be done up to 2 days ahead)
- Toss tofu with cornstarch.
- Heat a nonstick pan with first part of cooking oil over medium-high heat. Add tofu and sear on all sides until golden brown, 6 to 8 minutes total. Set tofu aside and return wok to heat.
- Add second part of cooking oil and then broccoli. Saute until broccoli is cooked through (add a splash of water and cover with a lid if you’d like the broccoli more tender), 3 to 4 minutes.
- Add bell peppers, garlic, and white parts of green onions and saute for 1 minute. Pour sauce over top and bring to a simmer.
- Stir tofu, noodles, and cashews into stir-fry. Toss everything together.
- Squeeze lime juice over lo mein and top with sesame seeds and green parts of green onions. Enjoy!
This was so bland. I added shredded carrots and salted the chicken. But still, bland. I don't like this type of dish over noodles so I served with rice. I think maybe fish sauce would have helped. Not our favorite.0 Helpful
This was my first time cooking tofu, it was definitely something different I got it crisp outside but then the inside didn't have much taste. Though I suppose you not supposed to pick out and taste a tofu by it's self. This dish would have been good to leave out the tofu and do whole mushrooms as well. I'd say double up on the broccoli and sauce.0 Helpful
We really enjoyed this. I didn’t add the chilli flakes (toddler) and added a splash of fish sauce and chili oil to the adult portion. We didn’t have cashews, almonds worked great.0 Helpful
Easy and so yummy! This one was my husband's favorite. I think I'll add more broccoli next time though. The amount called for might be enough for most people but I like to see more green in my meals!0 Helpful
Good result. Easy to prep.0 Helpful
We subed soba noodles and it was delicious!0 Helpful