Asian Ginger and Soy Tofu
with vegetable lo mein
- 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
- 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 - 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
- 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)
- Bell peppers / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
- 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)
- Cook noodles - Boil lo mein noodles according to package directions. (Can be done 1 day ahead)
- Lemons - Slice into wedges.
- Heat oven to 400F / 204C degrees.
- 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.
- 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.
- Serve tofu with lo mein on the side. Squeeze lemon juice from wedges over both. Enjoy!
At first, the sauce was so strong, I had to add a lot more water and some corn starch, but this meal was yummy! My husband praised me several times on it. My 2.5 yr old used the sauce to "dip" and my 5.5 year old said the sauce was too spicy - I'll maybe use less ginger next time.0 Helpful
G loved this, adding to favorites. We used cod and rice rather than noodles b/c that’s what we had. Pretty quick and tasty0 Helpful
Really good fish recipe. We don't love eating fish, but this is a good one to use every so often.0 Helpful
Nice delicate flavor (I'm in New Orleans so all these dishes seem less spiced compared to the local fare). I have been cubing the zucchini and it has been fine, spirilized noodles are too much trouble IMHO. I used an orange bell pepper which looked great with the carrots and yellow squash/zucchini. Ginger sauce was fantastic. I think if I made this again, I would try grilling the fish.0 Helpful
Delish (fish version). Saving recipe to try the tofu version next!0 Helpful
The tofu was really dry. Maybe could marinate it and saute it rather than bake it? I also wish I would have added more veggies to the lo mein -- edamame, broccoli and cabbage seemed like good suggestions. Finished with sesame seeds, which added a nice texture.0 Helpful