Step 1

Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 – 6 minutes, or until golden and lightly crispy looking. Set aside.

Step 2

Cook the noodles according to package directions, set aside.

Step 3

In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.

Step 4

Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.

Step 5

right away with bean sprouts and fresh cilantro for garnish.

Step 6

Serves 4

Step 7

leftovers in the refrigerator for up to 5 – 6 days. Or keep in the freezer for up to 3 months (defrost before heating).

Step 8

Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.