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Tofu Lo Mein Spaghetti

Prep Time
10 minutes
Cook Time
20 minutes
Tofu Lo Mein Spaghetti



Sauce Ingredients:

  • 6 tsp arrowroot powder/starch
  • 5 Tbsp tamari
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp Chinese cooking wine
  • 1 ½ tsp coconut sugar
  • 2 tsp toasted sesame oil
  • ½ tsp onion powder
  • ¼ tsp black pepper, ground

Lo Mien Ingredients:

  • 1 Package Chickapea Spaghetti
  • 2 Tbsp table salt (for boiling pasta)
  • ¼ cup starch water, reserved from cooking the pasta
  • 2 Tbsp avocado oil
  • 250-350g firm tofu, sliced
  • 2 tsp dehydrated garlic
  • 2 tsp onion powder
  • 3 Tbsp fresh garlic, minced
  • 2 Tbsp fresh ginger minced
  • 1 yellow/white onion, diced
  • 2 cups broccoli florets
  • 2 carrots, cut into ribbons
  • 1 red bell pepper, chopped
  • 1/3 green onion, diced
  • 2 Tbsp white sesame seeds

Lo Mein is a Chinese dish consisting of sliced vegetables, soft noodles and tofu or meat tossed in a sesame oil sauce. Although often made made with egg noodles, Lo Mein actually means ‘tossed noodles’ and does not specifically refer to a type of noodle to be used. Enter this incredibly delicious Chickapea Spaghetti version that is so packed with goodness it will have you patting yourself on the back while trying to feed yourself more. This recipe is gluten-free, and vegan and can be made with the ingredients listed or by adding in the vegetables of your choice.


    Sauce Instructions:

    1. In a medium sized bowl whisk together the arrowroot starch, tamari, rice wine vinegar and Chinese cooking wine
    2. Add in all other sauce ingredients and mix well to combine
    3. Set the sauce aside until ready to use

    Lo Mien Instructions:

    1. Slice the firm tofu into domino sized pieces and place in a shallow bowl
    2. Cover the tofu with dehydrated garlic and onion powder, tossing gently to cover evenly
    3. Spoon 3-4 Tbsp of the sauce over the tofu 
    4. Allow the tofu to sit in the marinade while preparing the vegetables
    5. Add the avocado oil to a large wok and warm over medium heat
    6. When the oil is hot, add the diced onion, minced garlic, and ginger to the wok
    7. Cook the mixture for 1 minute, stirring frequently
    8. Add the marinated tofu and cook for 2-3 minutes a side until beginning to brown
    9. Add the vegetables to the wok and cook for 3-4 minutes stirring often
    10. Meanwhile, prepare Chickapea Spaghetti to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
    11. Reserve ¼ cup of the starch water from cooking the pasta
    12. Dain the pasta and rinse with warm water
    13. Transfer the pasta to the wok 
    14. Add the remaining sauce and ¼ cup of starch water to the wok
    15. Using wooden utensils, lift the pasta gently, repeatedly to toss it in the sauce
    16. The sauce will thicken and become sticky as it heats up
    17. When the sauce has thickened and coats the vegetable and noodles, remove the wok from the heat and plate each potion of Lo Mien
    18. Garnish each serving with 1/3 cup of green onion and a sprinkle of sesame seeds
    19. Enjoy!

    Recipe Notes:

    • The recipe makes a moderate amount of sauce, to make more double all sauce ingredients. To make less sauce half all ingredients
    • Arrowroot powder can be substituted with cornstarch 1-1 but the flavour of the sauce will change slightly as arrowroot powder has a more neutral flavour
    • Chinese cooking wine, also known as Shaoxing wine, can be substituted 1-1 for dry cooking sherry with a moderate flavour change to the recipe
    • Coconut sugar can be substituted 1-1 for white sugar with no distinguishable taste difference
    • Toasted sesame oil has become the default sesame oil available in chain supermarkets. If you are in doubt about it being toasted, look for a sesame oil that is deep brown. When opened it should have in intense, rich aroma and flavour
    • Toasted sesame oil can not be substituted for plain or raw pressed sesame oil as it has almost no flavour or scent

    How to
    Cook and
    Not Guess

    1. Boil 10 cups of salted water.
    2. Add your pasta to the boiling water.
    3. Stir a few stirs so they don’t stick together.
    4. Maintain a steady boil for 5-8 minutes or until you reach your desired level of doneness.
    5. Drain, rinse and serve with your favourite sauce.
    6. Then think, “wow, I didn’t really have to guess while I cooked, thanks Chickapea.”


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