Tofu Lo Mein

A takeout-style lo mein built around three things: springy egg noodles, plenty of vegetables and a glossy soy-based sauce. The tofu gets pressed first so it browns rather than steams, while the vegetables are cut to roughly the same size so they can hit a very hot wok together and remain crisp.

The actual stir-fry moves quickly, so have everything cut, mixed and within arm’s reach before heating the wok. Once you start cooking, this is not the time to discover the soy sauce is still in the cupboard.

Ingredients

Noodles & Stir-Fry

• 200 g dried egg noodles or 500 g fresh egg noodles

• 200 g firm tofu

• 2 tbsp vegetable or peanut oil

• 2 garlic cloves, finely minced

• ½ onion, thinly sliced

• 1 large zucchini

• 1 large red capsicum

• ¼ cabbage

• 6 spring onions

• ¼ cup homemade stock or noodle cooking water, plus more if required

You need roughly 4–5 cups vegetables in total. Carrot, bok choy, celery, snow peas, lettuce and similar quick-cooking vegetables can all be substituted or added.

The tofu can also be replaced with chicken, beef or pork; simply adjust the cooking time for your chosen protein.

Lo Mein Sauce

• 4 tsp cornflour

• 2 tbsp dark soy sauce

• 2 tbsp light soy sauce

• 1 tbsp Shaoxing wine

• 1 tsp sugar

• ½ tsp toasted sesame oil, optional

• Pinch of MSG, optional

• ¼ tsp white pepper

To Finish

• Finely sliced spring onion greens

Method

Press the tofu
Cut the tofu slab into two large pieces and pat them dry.
Place them on a rack set over a deep tray, cover with a clean kitchen towel and place a heavy weight on top. Leave for 20–25 minutes to press out excess moisture.
Pat dry again, then cut into batons approximately 1 cm × 4 cm.

Prepare the vegetables
Cut the zucchini, capsicum and spring onion into strips approximately 3–4 cm long.
Shred the cabbage in similar size.
Try to keep the vegetables roughly similar in size and thickness. This isn't just aesthetic; it helps everything cook at approximately the same rate during the very short stir-fry.

Make the sauce
Combine the cornflour, dark soy sauce, light soy sauce, Shaoxing wine, sugar, sesame oil, MSG and white pepper.
Mix thoroughly until the cornflour is completely incorporated.
Take 2–3 tsp of this sauce, add it to the tofu and toss gently until the pieces are lightly coated.

Cook the noodles
Cook the noodles according to the packet instructions, stopping while they still have some bite.
Before draining, reserve at least ¼ cup of the noodle cooking water, if not using stock.
Drain thoroughly and toss the noodles with a very small amount of oil to prevent them from sticking together.

Get everything ready
Before heating the wok, organise all your ingredients beside the stove.
Keep ingredients that enter the wok together in the same bowls: aromatics, tofu, vegetables, noodles, sauce, noodle water and spring onions.
Once the wok is hot, everything happens very quickly.

Stir-fry
Place the wok over your highest heat.
Wipe the inside with a very thin film of oil. When that oil begins to smoke, the wok is ready.
Add 2 tbsp oil, followed immediately by the onion and garlic. Stir-fry for about 30 seconds.
Add the tofu and toss over high heat until lightly golden around the edges.
Add all the vegetables except the spring onions. Toss continuously over high heat until they have wilted slightly but still retain a definite bite.

Add the noodles and sauce
Add the cooked noodles and toss briefly with the tofu and vegetables.
Push everything towards the sides of the wok, creating an exposed area in the centre.
Give the sauce another stir to redistribute the cornflour, then pour it into the centre along with approximately ¼ cup stock or noodle cooking water.
Let the sauce bubble and simmer in the centre of the wok for about 1–2 minutes, until it thickens and becomes glossy. This little pool of simmering sauce is important to the characteristic takeout-style texture rather than simply pouring soy sauce over the noodles.
You aren't looking for lots of liquid. There should be just enough sauce to coat everything generously.

Toss and finish
Toss the noodles, tofu and vegetables through the thickened sauce until everything is evenly coated and glossy.
Add the spring onions and continue tossing over high heat for about 1 minute.
If the sauce becomes too thick or the noodles look dry, loosen them with another small splash of noodle cooking water.
Serve immediately, finished with additional sliced spring onion if desired.

Do the whole operation in batches if your wok is not big enough.