About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Tofu and Vegetable Lo Mein

Wow, one week of being Vegan and feeling great. The biggest hurdle, What to put in my morning coffee? I made the mistake the first day of using vanilla soy milk, yuch! but then bought unsweetened soy milk, perfect.
My daughter decided to go vegetarian a while ago and now has decided to go vegan. I thought, okay so will I. I have to cook a different meal for her anyway so why not explore this for myself. I mentioned picking up the "Vegan Planet" by Robin Robertson before but I really can not believe how great this book is. I have made a dozen or more recipes from it and everyone has been a big hit, not just with Hayley and myself, but with the meat lovers too!

Here is another vegan dish that everyone will love. This one is Belle’s favourite. I have made it with Japanese Udon, Chinese Lo Mein and will try many other egg-less noodles, they will all be great!

Tofu and Vegetable Lo Mein
adapted from Vegan Planet by Robin Robertson

12 oz egg-free Chinese or Japanese noodles (or linguine)
2 tsp toasted sesame oil
4 tbsp peanut oil
8 oz extra firm, low fat tofu, drained and diced (1/2")
8 scallions, chopped
3 cups Napa cabbage, shredded
2 medium carrots, peeled and grated
2 cups snow peas, strings removed
4 cloves of garlic, pressed
2 tsp garlic, finely chopped
3 tbsp organic soy sauce

  1. Boil water in a large pot. Add the noodles and cook as per the package instructions (40-50 seconds for fresh noodles).
  2. Drain and set aside.
  3. Heat 2 tbsp peanut oil in a wok over med-high heat.
  4. Add tofu and stir-fry for 3-4 minutes.Remove and set aside.
  5. Add 1-2 more tbsp peanut oil over med-high heat and add scallions and cabbage and stir-fry for 2-3 minutes (until soft).
  6. Add the carrots, snow peas, garlic and ginger and stir-fry for 2 more minutes.
  7. Add 1 tbsp soy sauce and stir-fry for 4-5 minutes. (until veggies are tender).
  8. Add the noodles. tofu and 2 tbsp soy sauce and stir-fry until everything is hot (2-3 minutes).
  9. Divide into bowls and enjoy.

Tofu and Vegetable Lo Mein

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