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Asian Ginger and Soy Tofu
with vegetable lo mein

Active: 30 min Total: 30 min
A tangy, slightly sweet sauce does double duty here served over baked tofu and tossed into a noodle stir-fry.


Asian Ginger and Soy Tofu:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm slices (vacuum-packed preferable)
  • Lemons - 1 , wedges
  • Ginger-Soy Sauce (ingredients listed separately) - 2 Tbsp
Vegetable Lo Mein:
  • Bell peppers, any color - 1 , finely sliced
  • Carrots - 5 oz , shredded (look for pre-shredded)
  • Noodles, dried lo mein - 6 oz , sub any dried noodle like spaghetti or linguine
  • Oil, toasted sesame - 1 Tbsp
  • Ginger-Soy Sauce (ingredients listed separately) - 1/4 cup
Ginger-Soy Sauce:
  • Ginger - 1 Tbsp
  • Green onions - 4 stalks , green and white parts chopped and combined
  • Soy sauce, low-sodium - 4 Tbsp
  • Water - 6 Tbsp + 1 Tbsp
  • Mirin - 3 Tbsp , sub rice vinegar but reduce amount by half
  • Sugar - 2 tsp
  • Cornstarch - 2 tsp


  1. Tofu - (If prepping right before cooking, get oven heating first.) If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick slices. (Can be done 1 day ahead)
  2. Bell peppers / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make sauce - Grate ginger. Chop green onions. Combine ginger, soy sauce, first portion of water, mirin, and sugar in a small saucepan over medium heat. Add green onions to sauce. When sauce is simmering, combine second portion of water and cornstarch. Pour into sauce and continue simmering until sauce thickens slightly, ~1 minute. (Can be done up to 5 days ahead)
  4. Cook noodles - Boil lo mein noodles according to package directions. (Can be done 1 day ahead)
  5. Lemons - Slice into wedges.

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  1. Heat oven to 400F / 204C degrees.
  2. Brush a baking dish with some oil or spray with nonstick cooking spray. Place tofu in a single layer in dish. Bake tofu, until the top is light golden brown, ~10 minutes. Turn tofu over and top with sauce (portion for tofu). Continue baking for an additional 10 minutes.
  3. Heat a wok over medium heat. Add toasted sesame oil and then bell peppers and carrots to heated oil. Add a pinch of salt and saute until vegetables are tender but still have some crunch. Add lo mein and sauce (portion for lo mein). Saute for 1 minute more.
  4. Serve tofu with lo mein on the side. Squeeze lemon juice from wedges over both. Enjoy!



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