No-Fuss Tofu and Mushroom Lo Mein
This has to be the easiest way to do lo mein, because the oven is doing all the work. The tofu is marinated a vibrant sweet salty umami-laden marinade, then roasted at high heat in the oven with mushrooms. The noodles are cooked stovetop with a store-bought shortcut—cabbage slaw mix—added at the last minute. And with that, it’s a vegetarian protein-packed crowd-pleaser that’s perfect for a one-dish lunch or casual dinner.
Serves 4
INGREDIENTS
4 tablespoons neutral oil, divided
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons sweet chili sauce
2 garlic cloves minced
4 to 5 scallions, thinly sliced plus more for garnish
One 14 ounce package of extra firm tofu, cut into approximately 1” cubes
1 pound button or white mushrooms, cut into bite-sized pieces
1 pound dry lo mien noodles (see note)
One 12 to 14 ounce bag of cabbage shredded cole slaw blend
1 tablespoon sesame oil
Kosher salt and freshly ground black pepper
METHOD
In a large Ziploc bag, add soy sauce, oyster sauce, sweet chili sauce, 3 tablespoons oil, garlic and half the scallions and whisk to combine. Add tofu and gently mix so tofu is coated in the marinade. Let sit for about 10 minutes.
Preheat oven to 450F.
Add mushrooms to a sheet pan and drizzle with remaining tablespoon of oil, salt and pepper and toss to combine. Arrange in a single layer, then add nestle tofu amongst the mushrooms. Drizzle any remaining marinade in the bag atop everything.
Roast for 18-20 minutes or until tofu and mushrooms are tender and deep golden brown in spots.
While tofu is in the oven, make the noodles. Bring a pan with high sides or a wok of salted water to a boil and cook according to package instructions. In the last 2 minutes of cooking, add cole slaw mix into the water. Drain and return noodles and cole slaw mix to the pot.
Add tofu and mushrooms to the pot along with any remaining sauce and scallions. Add sesame oil and gently toss to combine.
Turn out on a serving platter, garnish with scallions and serve. Alternatively, serve on the pan or wok for a more casual vibe.
Have you made it?
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