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a pan of lo mein noodles with tofu, snap peas, carrots, peppers, cabbage, and green onions

Vegan Vegetable Lo Mein with Tofu

An easy & delicious Vegan Lo mein filled with vegetables & crispy tofu!
4.77 from 21 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings


Tofu, Noodles, & Veggies:

  • 10 ounces udon wheat noodles any noodle works including rice noodles
  • 14 ounces firm or extra firm tofu
  • 2 Tablespoons cornstarch
  • 2 Tablespoons oil for stir frying, I used sesame oil
  • 1 Tablespoon soy sauce for tofu
  • 1 ½ cups thinly sliced mushrooms
  • 1 cup shredded/sliced carrot about 1 large carrot,
  • 1 cup shredded/sliced red pepper about 1 pepper
  • 1 cup thinly sliced purple cabbage
  • 1 ½ cups snow peas

Stir fry sauce:

  • 4 Tablespoons soy sauce
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon brown sugar
  • ½ teaspoon white pepper or ground black pepper
  • 1-2 teaspoon sriracha optional, for more spice

Toppings (optional):

  • green onions
  • sesame seeds


  • To begin, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture. At the same time, bring a pot of water to a boil and cook the noodles according to the package instructions.
  • While the tofu is being pressed, slice all the veggies and make the stir fry sauce. To make the sauce, simply whisk together the soy sauce, dark soy sauce, rice wine vinegar, brown sugar, white pepper, and optional sriracha in a small bowl.
  • Once the ingredients are prepped, cut the pressed tofu into 1 inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to toss the tofu until evenly coated.
  • Next, add 1 Tbsp of sesame oil to a wok and turn on the heat. Once the oil is hot, add in the tofu and stir fry for 10-15 minutes until the tofu is browned and crispy on the outside. In the last minute, add in 1 Tbsp of soy sauce to flavor the tofu. Remove the tofu from the wok and set aside in a bowl.
  • Add the remaining 1 Tbsp of sesame oil to the wok followed by the mushrooms and snow peas. Stir fry for about 2-3 minutes. Then, add in the rest of the veggies and stir fry together for an additional 2-3 minutes. If needed, add in a little additional oil at this time.
  • Add in the noodles, tofu, and stir fry sauce, Mix together and cook for an additional 3-5 minutes until everything is warmed and coated in sauce. The noodles and veggies should soak up all the sauce, but if you'd like more sauce feel free to add in an additional 1-2 Tbsp of soy sauce.
  •  Remove from the heat and garnish with optional sliced green onions and sesame seeds. Serve &  Enjoy!


  • Lo mein can be stored in a closed container in the fridge for 3-5 days and in the freezer for up to 1 month.
  • To reheat either microwave or reheat in a pan until warmed throughout.
  • To make gluten-free, use rice noodles in place of wheat noodles and tamari or coconut aminos in place of soy sauce. 
  • This recipe was inspired by Feasting at Home who used white pepper in her lo mein sauce and encouraged me to try this ingredient for a delicious sauce!
  • Dark soy sauce can be substituted 1:1 with a light soy sauce/tamari, but add in an additional ½ tsp brown sugar for molasses flavor.
  • Rice wine vinegar can be substituted with apple cider vinegar or lime/lemon juice instead.


Serving: 1g | Calories: 411kcal | Carbohydrates: 48g | Protein: 22g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 1425mg | Fiber: 9g | Sugar: 12g
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!