cooking · Dinner · Plant Based Diet

Skillet Tofu Lo Mein


Remember the exceedingly easy One Skillet Pasta from back in spring? Who wants some tasty one skillet lazy-cook Lo Mein style noodles? With yummy carrots and tofu? I know I did!

And you know who else liked it? These guys!


Skillet Tofu Lo Mein


  • 16 ounces thick spaghetti or fettuccine noodles, gluten-free or regular
  • 1 pound carrots, peeled, cut into 3″ narrow strips
  • 1 large sweet onions, roughly chopped
  • 6 cloves garlic, chopped
  • ¼ cup soy sauce, preferably lower sodium, gluten-free if needed
  • 2 Tbsp sweet chili sauce (Thai)
  • 1 Tbsp olive oil (or sesame if no allergies for deeper flavor)
  • 1 Tbsp raw honey or raw agave nectar
  • 1 tsp granulated garlic
  • 1 tsp cornstarch
  • 5 cups vegetable broth
  • 1 package baked tofu, teriyaki flavor, cubed (see notes for GF)


Break pasta in half, spread in a large, deep-sided skillet, preferably non-stick. Arrange remaining dry ingredients across top. Whisk cornstarch into broth and seasonings, pour on top, sprinkle tofu across.

Bring to boil over high heat, tossing gently with tongs. Once boiling, turn to medium, cover and let simmer for time called on pasta (ours took 11 minutes), tossing periodically, to prevent pasta clumps.

Take off heat, toss well and let serve.

Serves 4 to 6.


On the pasta? Find a thicker pasta, that is sturdy, and has a long cooking time, for best results. Cook for time as directed, but do check for being done, it may need a minute or two more. If you have any remaining liquid, it will thicken up after coming off the stove.

Baked tofu – most of the commercial has wheat ingredients, so if you have to avoid ALL gluten, make your own with tofu you press, marinate and bake.

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