Tofu lo-mein

    30 min

    Vegetarian-friendly version of the classic Chinese lo-mein dish. Works with any and all sorts of stir-fry veg.

    312 people made this

    Serves: 4 

    • 450g firm tofu
    • 2 tablespoons olive oil
    • 170g ramen noodles
    • 450g fresh stir-fry vegetables
    • 350ml water
    • 1 tablespoon soy sauce, or to taste

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Press tofu between pieces of kitchen paper to remove some of the water; cut in to bite size cubes. Heat olive oil in large frying pan over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
    2. Meanwhile bring water to the boil in a medium saucepan. Add ramen noodles and boil for about 2 minutes, just until the noodles break apart. Drain.
    3. Add the stir-fry vegetables to the pan with the tofu and cook, stirring occasionally, until vegetables are tender but not mushy. Add noodles and stir to blend. Season with soy sauce to taste and serve.

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    Reviews in English (228)


    wow, this was really good! i used chicken flavored ramen, and added splashes of sesame oil and and some red pepper flakes to spice it up a bit. i also froze the tofu, which i always do when i buy tofu, then defrosted it the night before in the fridge, as another reviewer suggested. i think it gives it a "meatier" texture. also, be sure to drain the tofu REALLY well, or it won't brown up quite as nicely. what i do is just squeeze out all the water by hand, after slicing it into strips. just wash your hands, grap a strip, and qive it a quick squeeze over the sink! it makes a world of difference rather than just squashing it between paper towels. will definitely experiment with other ramen flavors, other veggies, and other spices. thanks for the easy and versatile recipe!!!!  -  19 Jan 2005  (Review from Allrecipes US | Canada)


    This was VERY good for a fast supper. My pantry was bare, I didn't have any frozen stir-fry veggies but I had carrots, celery, mushrooms and onions. It turned out VERY tasty & my whole family of six, plus a baby, polished off an 8 serving meal. I baked my tofu in soy, garlic, ginger and a bit of honey, instead of frying it because I needed to fry up some ground chicken @ the same time (I only had one box of tofu!). I never had tofu taste great! Frying it would have gotten the same results. Satifying and FAST!  -  18 Jan 2008  (Review from Allrecipes US | Canada)


    This was very quick and easy to make, and was delicious too! I did just a couple things differently that I thought I would share. First, don't drain the noodles. I think that would make them too dry. Once the noodles are getting soft and breaking apart, remove them from the heat, give them a stir, and cover. The steam should finish cooking them. The noodles should soak up the little bit of excess water while you finish cooking your tofu and veggies. In addition to the seasoning, I also added a little ground ginger and some basil. I will definitely make this one again!  -  07 May 2008  (Review from Allrecipes US | Canada)