VEGAN LO MEIN WITH KOREAN TOFU BULGOGI
Garnish this Korean vegan lo mein with green onions and sesame seeds if you like!
Provided by Crystal Lynn
Categories Pasta and Noodles Noodle Recipes
Time 2h5m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Dice into bite-sized cubes.
- Combine soy sauce, 3 tablespoons sesame oil, maple syrup, green onions, red pepper powder, sesame seeds, garlic, and liquid smoke in a bowl. Fold in tofu and cover with plastic wrap. Place in the refrigerator to soak for no longer than 1 hour. Drain tofu, reserving marinade. Spread tofu evenly on a baking sheet.
- Bake in the preheated oven until browned, 20 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lo mein noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Combine coconut oil and 1 tablespoon sesame oil in a wok or saucepan over medium-high heat. Saute onion until golden brown, about 2 minutes. Add broccoli coleslaw mix and coleslaw mix; saute until wilted, about 3 minutes more. Reduce heat to medium-low; add cooked noodles, baked tofu, and reserved marinade. Simmer until heated through and all liquid is absorbed, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 42.9 g, Cholesterol 1.5 mg, Fat 20.2 g, Fiber 8 g, Protein 13.2 g, SaturatedFat 6 g, Sodium 2496.2 mg, Sugar 7.3 g
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