Tofu Mushroom Lo Mein

4 servings


  • 1 package KA–ME® Wide Lo Mein Noodles
  • 1 tbsp KA–ME® 100% Pure Sesame Oil
  • 8 oz mushrooms, sliced
  • 1 bell pepper, sliced
  • 1 medium carrot, thinly sliced
  • 1 cup broccoliflorets, finely chopped
  • 2 cups spinach, chopped
  • 1/2 14-oz package extra firm tofu, drained and pressed
  • 1/4 cup low-sodium soy sauce
  • green onions, sliced, as garnish


  1. Cook KA–ME® Wide Lo Mein Noodles according to package directions. Drain; set aside.
  2. In a medium skillet over medium heat, add KA–ME® Sesame Oil. When hot, add mushrooms, peppers, carrots, and broccoli; cook for 5-7 minutes, stirring, until slightly tender.
  3. Cut tofu into small cubes. Add to skillet, toss, and cook for 8-10 minutes, until lightly browned on all sides.
  4. Add KA–ME® Wide Lo Mein Noodles and then add soy sauce and sugar to mixture and toss.
  5. Cook for 1-2 minutes until sauce is thickened.
  6. Serve with a sprinkle of green onions.
Recipe courtesy of @emilieeats

Included Products

100% Pure Sesame Oil
Wide Lo Mein Noodles