Vegan Lo Mein with Korean Tofu Bulgogi - A Delicious Plant-Based Twist on a Classic Asian Dish

This vegan lo mein recipe combines the rich flavors of Korean tofu bulgogi with the satisfying goodness of stir-fried noodles and vegetables. The tender tofu is marinated in a savory sauce infused with Korean spices, and then cooked with colorful vegetables and tossed with earthy lo mein noodles. This dish is not only delicious, but also packed with nutrients from the variety of vegetables used. Whether you follow a vegan diet or simply want to incorporate more plant-based meals into your routine, this vegan lo mein with Korean tofu bulgogi is sure to satisfy your cravings.

Ingredients

• For the Korean Tofu Bulgogi:
• - 1 block of firm tofu, drained and cut into cubes
• - 3 tablespoons tamari or soy sauce
• - 2 tablespoons maple syrup
• - 1 tablespoon sesame oil
• - 1 tablespoon gochujang paste (Korean red pepper paste)
• - 2 cloves garlic, minced
• - 1 teaspoon grated ginger
• - 1 tablespoon rice vinegar
• - 1 tablespoon vegetable oil
• - For the Lo Mein:
• - 8 ounces lo mein noodles (or any other noodles of your choice)
• - 2 tablespoons vegetable oil
• - 1 small onion, sliced
• - 2 bell peppers, thinly sliced
• - 1 cup broccoli florets
• - 1 cup snap peas
• - 2 carrots, julienned
• - 3 green onions, chopped
• - 2 cloves garlic, minced
• - 1 tablespoon tamari or soy sauce
• - 1 tablespoon sesame oil
• - Salt and pepper to taste

Directions

1. For the Korean Tofu Bulgogi:
2. In a bowl, whisk together tamari or soy sauce, maple syrup, sesame oil, gochujang paste, minced garlic, grated ginger, and rice vinegar.
3. Add the cubed tofu to the marinade and toss gently to coat. Let it marinate for at least 30 minutes, or overnight for more flavor.
4. Heat vegetable oil in a skillet over medium heat. Add the marinated tofu along with the excess marinade. Cook for 8-10 minutes, stirring occasionally, until the tofu is caramelized and crispy.
5. For the Lo Mein:
6. Cook lo mein noodles according to package instructions. Drain and set aside.
7. In a large pan or wok, heat vegetable oil over medium-high heat. Add sliced onions and cook for 2-3 minutes until they start to soften.
8. Add bell peppers, broccoli florets, snap peas, and julienned carrots to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
9. Add minced garlic, tamari or soy sauce, and sesame oil to the pan. Stir to combine.
10. Add the cooked lo mein noodles and toss everything together until well combined. Cook for another 2-3 minutes to heat everything through.
11. Season with salt and pepper to taste.
12. Remove from heat and garnish with chopped green onions.
13. Serve hot and enjoy!

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