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READY IN 30 mins

Fast and Easy Tofu Lo-Mein

Read Reviews (213)

"This easy-to make recipe is very inexpensive. I made it for my boyfriend's family and his mother is Filipino! They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors." — DASIBELLE

Ingredients Edit and Save

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Types of Cooking Oil

Original recipe makes 4 servings Change Servings

1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles

1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste

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Directions

Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 19, 2005

wow, this was really good! i used chicken flavored ramen, and added splashes of sesame oil and and some red pepper flakes to spice it up a bit. i also froze the tofu, which i always do when i buy tofu, then defrosted it the night before in the fridge, as another reviewer suggested. i think it gives it a "meatier" texture. also, be sure to drain the tofu REALLY well, or it won't brown up quite as nicely. what i do is just squeeze out all the water by hand, after slicing it into strips. just wash your hands, grap a strip, and qive it a quick squeeze over the sink! it makes a world of difference rather than just squashing it between paper towels. will definitely experiment with other ramen flavors, other veggies, and other spices. thanks for the easy and versatile recipe!!!!

—SNUGLBUGLS

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Most Helpful Critical Review

Feb 23, 2009

This is a good recipe base. I've made many changes to it after trying it as written - I use fresh vegetables and boil them with the ramen. I don't use the seasoning packet - I use minced garlic, minced ginger, low sodium soy sauce and sriracha or pepper flakes. I also lightly coat the tofu (I use Japanese style firm tofu) in cornstarch and saute it in peanut oil and sesame oil until lightly crisp and golden. Then, I baste it with the soy sauce and spices mixture and cook briefly, flipping the tofu twice while basting.

—ABBAJEN

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301 Ratings

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Jan 18, 2008

This was VERY good for a fast supper. My pantry was bare, I didn't have any frozen stir-fry veggies but I had carrots, celery, mushrooms and onions. It turned out VERY tasty & my whole family of six, plus a baby, polished off an 8 serving meal. I baked my tofu in soy, garlic, ginger and a bit of honey, instead of frying it because I needed to fry up some ground chicken @ the same time (I only had one box of tofu!). I never had tofu taste great! Frying it would have gotten the same results. Satifying and FAST!

—MrsWifey/Mommy

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May 07, 2008

This was very quick and easy to make, and was delicious too! I did just a couple things differently that I thought I would share. First, don't drain the noodles. I think that would make them too dry. Once the noodles are getting soft and breaking apart, remove them from the heat, give them a stir, and cover. The steam should finish cooking them. The noodles should soak up the little bit of excess water while you finish cooking your tofu and veggies. In addition to the seasoning, I also added a little ground ginger and some basil. I will definitely make this one again!

—Erica

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Sep 19, 2006

This came out so yummy! I used packaged fried tofu instead because it has a nicer consistency. I also cooked it in sesame oil with about 2 cloves of chopped garlic. I then added chopped mushrooms, carrots, bok choy and a 1/4 cup of water to steam the bok choy. I used two ramen packages but only one spice packet because of the high sodium factor, but I did add a splash of low-sodium soy sauce. When it was almost finished I threw in some green onions. SO good!

—feminiSh

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Mar 19, 2008

I used spiced organic tofu with regular spagetti, because I did not have ramen noodles. I had to do couple of adjustment, but it was good and even my 4 year old liked it except of veggies :( Will probably make it again.

—martulka

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Feb 15, 2007

This was great! I had dinner cooked and on the table in 20 minutes. My two youngsters cleared their plates, too. I bought pre-diced firm tofu and added some sesame oil at the end. Fabulous!

—lstevenson

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Jan 07, 2006

The things I liked most about this recipe was the convenience. I fixed it for my family after a long day at work and it only took 17 minutes. It was very good, and like other reviewers said, it tasted even better the next day. The ingredients was easily substitutable. Instead of tofu, I used 1 pound of shrimp and instead of oriental flavored noodles, I used shrimp flavor.

—TGHEE

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Nutrition

Calories
383 kcal
19%

Carbohydrates
38.6 g
12%

Cholesterol
< 1 mg
< 1%

Fat
19.8 g
31%

Fiber
3.9 g
15%

Protein
17.1 g
34%

Sodium
1333 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fast and Easy Tofu Lo-Mein

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 383
** Calories from Fat: 178

% Daily Value *
** Total Fat 19.8g 31 %
** Saturated Fat 5.8g 29 %
** Cholesterol < 1mg < 1 %
** Sodium 1333mg 53 %
** Potassium 432mg 12 %
** Total Carbohydrates 38.6g 12 %
** Dietary Fiber 3.9g 15 %
** Protein 17.1g 34 %
** Sugars 5g
** Vitamin A 50 %
** Vitamin C 32 %
** Calcium 31 %
** Iron 46 %
** Thiamin 6 %
** Niacin 31 %
** Vitamin B6 11 %
** Magnesium 32 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.