Home: Recipes: Stirfry

Vegan Lo Mein with Tofu Bulgogi

Category (Vegan): Stirfry, Tofu, Asian

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Bulgogi Sauce:
1 cup soy sauce
2 tablespoon coconut nectar or maple syrup
3 tablespoon sesame oil
1 tablespoon sesame seeds, toasted and unsalted
2 tablespoon Korean pepper flakes (optional)
1 teaspoon liquid smoke
2 green onions, chopped
3 cloves garlic, minced

Lo Mein:
14 oz firm tofu, pressed and diced into cubes
7 oz vegan lo mein noodles
4 oz cole slaw mix
10 oz power slaw mix (broccoli slaw will work)
1 medium onion, sliced
1 tablespoon coconut oil
1 tablespoon sesame oil
Salt and pepper to taste


Preheat oven to 375° Fahrenheit

Combine all bulgogi sauce ingredients in a medium bowl and lightly fold in diced tofu (you can marinate the tofu prior, but beware it can become very salty this way)

Strain tofu and set marinade to the side.

Place tofu on baking sheet, spread evenly and bake for 20-25 minutes or until browned.

Prepare lo mein noodles according to package instructions and drain once done.

In large wok or saucepan, add coconut and sesame oil to medium high heat and saute onions until golden brown. Add slaw and saute until wilted.

Reduce heat to medium to medium low and add in lo mein noodles, remaining marinade, and baked tofu. Simmer until hot and all liquid is absorbed. Salt and Pepper to taste.

Garnish with chopped green onions and sesame seeds (optional). Enjoy!

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