Tofu Lo Mein – tofu that tastes good.


If my boyfriend had his way he would eat noodles every single day. I’m not even joking, like every. single. day. Ok maybe he would take a break every now and then to have a Pad Thai rice stir fry, but still he is massively in love with noodle dishes. It turns out I’ve been feeding the monster because now he has a new favourite… Tofu Lo Mein.

People bitch and moan about tofu being this evil spongey gross thing that only those poor vegan kids would ever choose to eat. Well I’ve got news for those people, you’re doing it WRONG. I’ve found that the key to great textured tofu is to dry it out first. It’s totally the tofu’s fault for feeling like cushion filling but you can fix that with an oven, grease proof paper and a little patience. I can’t claim to be too clever though as I found the idea from some other smart arse bloggers, I wasn’t born with this great intellect. For the full tofu prepping method check out the Minimalist Baker‘s recipe for tofu that tastes good.

With your new found tofu skills I’d suggest you check out this tofu lo mein recipe and let me know what you think of the technic. Is it worth the fuss or will you still be writing trash about the soy monster on bathroom walls?


Tofu Lo Mein
Serves: 2
Prep time:
Cook time:
Total time:
  • *Noodles*
  • 160g Lo Mein or medium egg noodles
  • 1tbsp Sesame oil
  • 2 Garlic cloves, thinly sliced
  • 250g Firm tofu
  • 80g Red pepper, thinly sliced
  • 40g Sugar snap peas or mange tout
  • 90g Carrot
  • 200g Fresh Spinach
  • *Sauce*
  • 2 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tsp Sesame oil
  • ½ tsp Ground ginger
  • 1 tsp Sriracha hot sauce
  1. In a small bowl or cup whisk together the sauce ingredients and put to one side.
  2. Preheat the oven to 220ºC.
  3. Remove the tofu from the packaging and place on 2 layers of kitchen roll (or towel if you're American). Place another 2-3 layers of kitchen roll onto of the tofu. Balance a heavy pan or heavy books on top of this and leave to press for 15 minutes.
  4. Once pressed, slice the the tofu. I slice mine into small squares around 2cm thick. Place the tofu onto a sheet of grease proof paper and cook in the centre of the oven for 25mins or until crispy edges have formed.
  5. In a large pan of salted boiling water cook the noodles according to the packet instruction, drain and rinse with cold water to prevent further cooking.
  6. Heat the oil in a large frying pan (or wok) over a medium high heat.
  7. Add garlic, tofu and vegetables to the pan. Cook stirring frequently, until tender, this should take around about 3-4 minutes. Dump the spinach on top of the vegetables and cook until the spinach has wilted, stirring often. This should take around 2-3 minutes.
  8. Stir in noodles and sauce mixture, and gently toss to combine.
  9. Serve immediately. Drizzle with more Sriracha and light soy sauce if desired.



So what do you think?

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