The Low Down on Lo Mein.....Vegan Tofu and Vegetable Lo Mein!

So sometimes the best recipes happen randomly.  I was walking through my local grocery store not having a clue what to make.  I wasn't sure what I was in the mood for and wanted to try something new.  Because I wasn't pressed for time, I literally examined every aisle to see what products were out there that I have yet to use (of course, there are always tons!)

And then, right before my eyes, I saw these bad boys.

I always read the ingredients and nutritional facts if I have never had a product before.  You would be surprised how so many things sneak in milk or eggs! 
It was a delightful surprise that these Lo Mein noodles contained only 3 ingredients and 10 g of protein per serving!  By adding tofu, this is a protein driven meal for vegans!


Vegan Tofu and Vegetable Lo Mein

 So what is Lo Mein?  It is a Chinese dish that is made with wheat flour noodles.  It is Cantonese and translates to "stirred noodles".

The combination of Tamarin (or soy sauce), agave nectar, hoisen and a few other ingredients gives it a light sweet and salty taste.  How can you deny this??





Ingredients (serves 3-4)
1 package Lo Mein noodles
1/2 package tofu sliced into cubes and pressed to eliminate liquid
4 button mushrooms sliced
1 red bell pepper sliced
1/4 onion sliced
1 tbsp chopped ginger
handful bean sprouts
(add blanched bok choy- unfortunately, I could not find today)
1 tbsp coconut oil
1 tbsp cilantro

For the sauce, simply mix the following:
1-2 tbsp tamarin (or soy sauce)
1 tbsp hoisen
2 tsp sriracha (or hot sauce of your choice)
2 tsp rice wine vinegar
1 tsp corn starch (optional)

Directions:
Take 1/4 of sauce and marinate tofu with it.
Boil pot of water and cook Lo Mein noodles accordingly (usually 4-6 minutes). 
In meantime, heat coconut oil and saute onions, red pepper and 1/2 of your ginger.  Saute for a few minutes and add in mushrooms and saute for an additional 3-4 minutes.  Set veggies aside.  In the same pan, lightly saute marinated tofu cubes (sprinkle with flour or corn starch if you would like them crispy on the outside. 
Drain your lo mein noodles in a collander, place in bowl, add in tofu and sauteed veggies.  Toss in the remaining sauce and 1/2 tbsp ginger.  Garnish with cilantro and dig in!