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Fast and Easy Tofu Lo-Mein

Fast and Easy Tofu Lo-Mein

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
DASIBELLE

DASIBELLE

This easy-to make recipe is very inexpensive. I made it for my boyfriend's family and his mother is Filipino! They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1333 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  1. Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
  2. Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. 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 season with the ramen noodle seasoning packet. 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

SNUGLBUGLS
83

SNUGLBUGLS

1/19/2005

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!!!!

MrsWifey/Mommy
63

MrsWifey/Mommy

1/18/2008

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!

Erica
43

Erica

5/7/2008

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!

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