Print Recipe
Tofu Mushroom Lo Mein
Course Lunch/Dinner
Cuisine Chinese
Course Lunch/Dinner
Cuisine Chinese
  • 1 package KA–ME® Wide Lo-Mein Noodles
  • 1 tbsp KA–ME® 100% Pure Sesame Oil
  • 8 oz mushrooms , sliced
  • 1 bell pepper , sliced
  • 1 medium carrot , thinly sliced
  • 1 cup broccoli florets, finely chopped
  • 2 cups spinach , chopped
  • 1/2 14-oz package extra firm tofu , drained and pressed
  • 1/4 cup low-sodium soy sauce
  • green onions , sliced, as garnish
  1. Cook KA–ME® Wide Lo Mein Noodles according to package directions. Drain; set aside.
  2. In a medium skillet over medium heat, add KA–ME® Sesame Oil. When hot, add mushrooms, peppers, carrots, and broccoli; cook for 5-7 minutes, stirring, until slightly tender.
  3. Cut tofu into small cubes. Add to skillet, toss, and cook for 8-10 minutes, until lightly browned on all sides.
  4. Add KA–ME® Wide Lo Mein Noodles and then add soy sauce and sugar to mixture and toss.
  5. Cook for 1-2 minutes until sauce is thickened.
  6. Serve with a sprinkle of green onions.
Recipe Notes

Recipe courtesy of @emilieeats

Share this Recipe