Crispy Tofu Lo Mein
Savory soy-glazed noodles tossed with golden crispy tofu and tender cabbage.
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Servings: 2 servings
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Equipment
Ingredients
Noodles
- 8 oz Egg noodles Lo Mein egg noodles
Protein
- 10 oz Firm tofu
Vegetables
- 2 cups Green cabbage sliced
- 3 cloves Garlic minced
- 2 Scallions sliced
Sauce
- 2 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tsp Sugar
- 2 tbsp Neutral Oil divided
Instructions
Crisp the Tofu
- Pat tofu completely dry.
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat.
- Add tofu in a single layer and cook undisturbed for 2–3 minutes per side until deeply golden.
- Flip and crisp remaining sides, then remove and set aside.
Build the Flavor Base
- Add remaining oil to the same pan.
- Add cabbage and cook 2–3 minutes until slightly softened but still crisp.
- Add garlic and cook for 15–20 seconds until fragrant.
- Add light soy sauce, dark soy sauce, and sugar.
Toss Everything Together
- Add egg noodles.
- Toss over high heat for 1–2 minutes until glossy and evenly coated.
Finish
- Turn off heat and fold in scallions.
- Serve immediately.
Notes
- Patting tofu dry ensures crisp texture. Moisture is the enemy of crispness.
- Use dark soy sparingly. Dark soy is for color, not salt.
- Keep cabbage slightly crisp for proper texture.
- Use high heat for best flavor.