Fast and Easy Tofu Lo-Mein

Fast and Easy Tofu Lo-Mein


"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 383 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1333 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  1. 313 Ratings

Most helpful positive review

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 bu...

Most helpful critical review

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 garli...

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 bu...

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 ...

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 ...

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 mushro...

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 :( Wil...

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!

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, i...

This is so good. I make it a lot. I sometime use sesame oil in place of the olive oil. Just as good warmed up the next day for lunch.

I had some tofu in the fridge and didn't really know what to do with it. I found this recipe and it was an instant hit with my husband and myself. That was over two years ago and I continue to...