Vegan Lo Mein with Korean Tofu Bulgogi recipe
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Ingredients
- 1 (14 ounce) package firm tofu 1 cup soy sauce 3 tablespoons sesame oil 2 tablespoons maple syrup 2 green onions, chopped 2 tablespoons Korean red pepper powder 1 tablespoon toasted sesame seeds 3 cloves minced garlic 1 teaspoon liquid smoke flavoring 7 ounces vegan lo mein noodles 1 tablespoon coconut oil 1 tablespoon sesame oil 1 onion, sliced 1 (10 ounce) package broccoli coleslaw mix ½ (8 ounce) package coleslaw mix 1 tablespoon coconut oil salt and ground black pepper to taste
Nutrition Info
- 381.6 caloriescarbohydrate: 42.9 gcholesterol: 1.5 mgfat: 20.2 gfiber: 8 gprotein: 13.2 gsaturatedFat: 6 gservingSize: -sodium: 2496.2 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Lo Mein with Korean Tofu Bulgogi
Directions
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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.