Recipe

Crispy Tofu Lo Mein

Name: Crispy Tofu Lo Mein
Total time: 15 min
Yield: 2 servings
Ingredients: 8 oz Egg noodles, Lo Mein egg noodles; 10 oz Firm tofu; 2 cups Green cabbage, sliced; 3 cloves Garlic, minced; 2 Scallions, sliced; 2 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tsp Sugar; 2 tbsp Neutral Oil, divided

Savory soy-glazed noodles tossed with golden crispy tofu and tender cabbage.

Under 15 MinUnder 30 MinNoodlesTofuEggsVegetarianChineseCrispyFebruary 21, 2026

0Total: 15 min

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Method

Crisp the Tofu

01
Pat tofu completely dry.
02
Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat.
03
Add tofu in a single layer and cook undisturbed for 2–3 minutes per side until deeply golden.
04
Flip and crisp remaining sides, then remove and set aside.

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Build the Flavor Base

05
Add remaining oil to the same pan.
06
Add cabbage and cook 2–3 minutes until slightly softened but still crisp.
07
Add garlic and cook for 15–20 seconds until fragrant.
08
Add light soy sauce, dark soy sauce, and sugar.

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Toss Everything Together

09
Add egg noodles.
10
Toss over high heat for 1–2 minutes until glossy and evenly coated.

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Finish

11
Turn off heat and fold in scallions.
12
Serve immediately.

Chef's note

Patting tofu dry ensures crisp texture. Moisture is the enemy of crispness.
Use dark soy sparingly. Dark soy is for color, not salt.
Keep cabbage slightly crisp for proper texture.
Use high heat for best flavor.

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