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  1. Recipe

Vegetable Lo Mein

4 servings

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD; recipe by Robyn Webb

Enjoy this colorful, vegetable-packed lo mein for dinner!

About the Recipe

314 Calories · 16.1 g Protein · 6.8 g Fiber


Makes 4 Servings

  • udon noodles (1 8-ounce package)
  • reduced-sodium soy sauce, divided (3 tbsp.)
  • rice vinegar (1 tbsp.)
  • arrowroot (1 tbsp. plus 2 tsp.)
  • extra-firm tofu, pressed and cut into 1/4-inch slabs (8 ounces)
  • vegetable broth, divided (1 cup)
  • hoisin sauce (3 tbsp.)
  • chili puree with garlic (1/2 tsp.)
  • grated fresh ginger (1 tbsp.)
  • garlic, minced (3 cloves)
  • red bell pepper, thinly sliced (1)
  • celery stalks, thinly sliced on a diagonal (2)
  • broccoli florets (1 cup)
  • sugar snap peas (1 cup)


  1. Cook the udon noodles according to package directions. Drain and set aside. 

  2. In a large bowl, combine 2 tablespoons soy sauce, vinegar, and 2 teaspoons arrowroot. 

  3. Mix well, add the tofu, and mix gently. Let stand for 15 minutes. Preheat oven to 375 F.

  4. In a measuring cup, combine the remaining 1 tablespoon soy sauce, 1 tablespoon arrowroot, 1/2 cup broth, hoisin sauce, and chili puree. Mix well and set aside.

  5. Place tofu on a baking sheet. Bake until light brown, about 30 minutes, turning once. Remove tofu and set aside.

  6. Heat 1/4 cup broth in the wok. Add the ginger and garlic and stir-fry for 30 seconds. 

  7. Add the bell pepper, celery, and broccoli. Stir-fry for 1 minute. Pour in the remaining 1/4 cup broth, cover, and steam vegetables for 2 to 3 minutes. 

  8. Add the sugar snap peas, cover, and steam for 1 to 2 minutes. Add the tofu and stir-fry for 1 minute. 

  9. Pour in the sauce and turn to coat the tofu and vegetables. Add the cooked udon noodles and turn to cover the noodles with sauce.

Nutrition Facts

Per serving

Calories: 314
Fat: 4.8 g
     Saturated Fat: 0.6 g
     Calories from Fat: 12.8%
Cholesterol: 0 mg
Protein: 16.1 g
Carbohydrate: 56.8 g
Sugar: 62 g
Fiber: 6.8 g
Sodium: 873 mg
Calcium: 160 mg
Iron: 3.7 mg
Vitamin C: 72.3 mg
Beta-Carotene: 850 mcg
Vitamin E: 1.5 mg

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