Lo Mein Veg Stir-Fry with Gochujang Tofu

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Lo Mein Veg Stir-Fry with Gochujang Tofu by @leeksnbeets 😋

This bowl is packed with so much flavor! Get the recipe below! ✨

FOR THE STIR FRY -
12oz lo mein noodles, cooked according to package instructions
1 cup green cabbage, chopped
1 cup purple cabbage, chopped
1 cup broccoli florets
½ cup carrots, cut into spears
½ cup sweet bell peppers
¼ cup raw cashews
1 medium onion, chopped
2 garlic cloves, minced
2 tsp ginger, grated
2 tbsp hoisin sauce
1 tbsp avocado oil
½ tsp white pepper (optional)
1 tsp sea salt

METHOD -
In a skillet or wok heat up the avocado oil and once hot, add the onion, ginger, and garlic. Sauté for 3 minutes, stirring every now and then.
Add the carrots and broccoli and cook for 5 minutes, then add the green and red cabbage and cook another 5 minutes.
Add the noodles, cashews, hoisin, pepper, and salt. Stir everything to combine. Continue cooking for 2 more minutes to allow the flavors to integrate.
Remove from heat and serve topped with chopped scallions and red pepper flakes, along with a couple of lemon wedges. Enjoy!

FOR THE TOFU -

1 block tofu, pressed, then broken into bite-sized pieces
BATTER: ½ cup cornstarch, ½ cup chickpea flour, 1 cup water, and 1 tsp each garlic and onion powder, nutritional yeast, and salt
Neutral oil for cooking (¼ cup for frying, 1 tbsp if baking or air frying)

Combine all the dry batter ingredients and mix. Then, add the water and whisk until smooth (it should have a pancake batter consistency). Toss the tofu into the batter and stir until all the pieces are well coated. Fry or bake (at 350°F) until golden on all sides.

FOR THE SAUCE -
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp gochujang (Korean red chili paste)
½ tbsp maple syrup or agave
1 tsp toasted sesame oil
1 tbsp cornstarch dissolved in ½ cup water
Combine all the sauce ingredients in a pot and whisk until it thickens, about 2-3 minutes. Remove from heat, stir in the tofu, and toss to coat. Serve topped with white and black sesame seeds. Enjoy!

📸 @leeksnbeets