Crispy Tofu Lo Mein with Snap Peas and Sriracha Hoisin Sauce

Craving takeout but want something homemade in a flash? This crispy tofu lo mein delivers all the savory, spicy and satisfying flavors you love-in just 30 minutes. Golden, cornstarch-crusted tofu cubes sit atop a tangle of silky lo mein noodles, tossed with crisp snap peas and scallions in a glossy, buttery sauce with a kick of sriracha.

It’s a complete meal in a bowl: protein-packed tofu, tender-crisp veggies and noodles coated in a rich hoisin-based sauce. The best part? You can have this better-than-takeout dinner on the table faster than delivery. Let’s cook!

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Ingredients

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegetarian Oyster SauceView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, drain the tofu and press out excess moisture with paper towels. Cut the tofu block in half crosswise, then stand each piece upright and halve vertically. Lay flat and cut into ¾-inch cubes. Peel and halve the onion, then slice into ¼-inch wedges. Trim the snap peas (remove strings if needed) and halve lengthwise. Trim the scallions; cut the white parts into 1-inch batons and thinly slice the green parts.
2. Once the water is boiling, add the lo mein noodles. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. Place the tofu cubes in a large bowl; season with salt and pepper. Add the cornstarch and toss until evenly coated. Heat a drizzle of oil in a large pan over medium-high heat. Add the tofu in a single layer and cook until golden and crispy, 1-3 minutes per side. (If needed, work in batches and add more oil.) Transfer the crispy tofu to a paper-towel-lined plate. Wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the onion, snap peas and scallion whites; season with salt and pepper. Cook, stirring occasionally, until tender, 3-4 minutes. Reduce heat to low. Stir in the vegetarian oyster sauce, hoisin sauce, brown sugar, half the sesame oil, ¼ cup water, 2 tablespoons butter and sriracha to taste. Cook, stirring constantly, until the sauce slightly thickens, 1-2 minutes.
5. Add the drained noodles to the pan and toss until thoroughly coated in the sauce. Taste and adjust seasoning with salt and pepper if desired.
6. Divide the lo mein between shallow bowls. Spoon any remaining sauce over the top. Garnish with the crispy tofu, sliced scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes! If you don’t have lo mein noodles, you can substitute with udon, soba or even spaghetti. Adjust cooking time according to package directions.

How do I make this dish gluten-free?

Use gluten-free noodles (like rice noodles or gluten-free spaghetti) and replace the hoisin sauce and oyster sauce with gluten-free versions. Tamari can replace soy sauce if needed.

Can I add other vegetables?

Absolutely! Bell peppers, shredded carrots or broccoli florets would be great additions. Add them along with the snap peas and adjust cooking time as needed.