Tofu Lo Mein Stir Fry

lo mein stir fry vegan pad thai

Tofu Lo Mein Stir Fry

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Recipe by Sagen Jackson Course: DinnerCuisine: ChineseDifficulty: Easy


Prep time


Cooking time





Flavorful lo mein that may easily be transformed into Pad Thai by using Brown Rice noodles.


  • For the stir fry
  • 1 1-inch piece ginger grated

  • 1 clove garlic minced

  • 1 medium carrot ribboned

  • 1 medium yellow bell pepper chopped

  • 1 cup cubed extra firm tofu

  • 1 tbsp coconut aminos

  • 1 cup bean sprouts

  • 1/3 cup chopped roasted salted peanuts

  • 4 oz rice noodles

  • For the sauce
  • 2 tbsp tamari

  • 3 tbsp rice vinegar

  • 2 tsp date paste

  • 1/2 lime, juiced

  • 1 tbsp water

  • 1 tsp cornstarch

  • To serve
  • 1 red chilli sliced

  • 1/4 cup peanuts chopped

  • coriander

  • black pepper

  • 1/4 cup edamame


  • Cook the noodles according to packaging instructions – they usually require around 5 minutes of soaking in warm water. However, ensure that they are al dente.
  • For the sauce
  • Prepare the sauce by stirring together the tamari, rice vinegar, date paste, lime juice, and water. Set aside
  • For the stir fry
  • Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.
  • Assemble the stir fry
  • Add noodles, sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
  • Serve immediately with the red chilli, peanuts, coriander, black pepper and edamame.


  • You can make this recipe Pad Thai by using brown rice noodles

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