This homemade Tofu Lomein is easy to make, and satisfies the craving for a takeaway – but has a ton less fat and calories. You can use egg noodles, or just plain spaghetti or linguini. You can also use any vegetables you have in the house – broccoli, snap peas, baby corn, Chinese greens, etc. The possibilities are endless! If you aren’t vegan or vegetarian, feel free to substitute prawns, chicken or beef for the tofu – just be sure to cook it all the way through before adding the noodles in the last step.

Tofu Lomein
2016-09-18 14:25:10

Serves 4
Delicious, homemade, healthy lomein which satisfies your takeaway cravings with less fat and calories.
Ingredients
- 1 block firm tofu
- 500g noodles (I used spaghetti)
- 1 red pepper
- 1 orange pepper
- 200g green beans, washed, trimmed, and cut in half
- 400g bean sprouts
- 2 cloves garlic, minced
- 1 tsp ginger paste
For the Sauce
- 4 tbsp soy sauce
- 3 tsp sugar (I used a sugar substitute)
- 2 tsp sesame oil
- 1 tsp ginger paste
- 1/2 tsp Sriracha, or more, to taste
Instructions
- Drain the tofu and place it on paper towels. Cover with further paper towels, and place something heavy, like a wooden cutting board or heavy skillet on top, to help drain the moisture. After 10-15 minutes, cut the block of tofu in half first, so that it's thinner, and then cut into bite sized cubes.
- In a small bowl, whisk together the sauce ingredients and set it aside.
- In a large pot of boiling water, cook the noodles according to package directions, but reduce the time by a minute or so, to al dente. Drain well.
- Cut the tops and bottoms of the peppers off and discard. Remove the inner core and seeds. Slice the peppers very thinly.
- Heat coconut oil in a large skillet. Place the garlic and 1 tsp ginger paste in the hot oil and cook for 20-30 seconds. Add the tofu, and stir to coat in oil, ginger and garlic. Cook, turning occasionally, until browned, around 10 minutes. Add the peppers and green beans and cook for approximately 5 minutes, until tender, but still crisp. Add the bean sprouts and stir to combine. After about 2 minutes of cooking the sprouts, add the noodles and the sauce. Stir to combine everything, and cook for a further minute or two, until everything is hot and coated in sauce.
- Serve with mixed seeds (I used pumpkin and sunflower).
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