Tofu & Vegetable Lo Mein
NOTE: This post was sponsored by Blue Apron but all thoughts and opinions are my own. Click here to get 50% off the first 4 weeks of a new Blue Apron subscription.
If you know me from my recipe videos, you might not believe that I’m actually a huge fan of meal kits. Coming up with new recipes, figuring out all the ingredients, and going grocery shopping can get exhausting - and to be honest, life is busy! So when it comes to saving time, I’m always happy to bring meal kits into our weekly dinner rotation.
Blue Apron has been our go-to lately, especially for date nights. I love the fresh ingredients and it makes cooking together with my partner a fun activity since the recipes are inclusive to all levels of cooking experience (AKA it’s boyfriend/husband friendly 😇). I love the convenience as it’s delivered right to our door, the meals are all portioned out, and have simple instructions with visuals for each step. Plus, I don't have to buy a bunch of ingredients or sauces just to make one recipe that I may never use again. They’ve even got 80+ options to choose from each week, which definitely helps keep things interesting.
Scroll down to check out the recipe for one of my current favorite meal kits, Tofu & Veggie Lo Mein. Detailed recipe cards are included with every Blue Apron meal kit. Click here to try it out for yourself and get 50% off the first 4 weeks of a new Blue Apron subscription!
Ingredients (2 servings):
12 oz extra firm tofu
½ lb lo mein noodles
10 oz baby bok choy
6 oz carrots
2 cloves garlic
1 lime
1 tbsp yellow curry paste
3 tbsp soy glaze
1 tbsp sambal oelek
1 tbsp smooth peanut butter
1 tsp black & white sesame seeds
Directions:
Drain and press tofu
Bring a medium pot of water to a boil and cook the noodles for 3-4 minutes.
Wash and pat dry the produce
Slice the carrots, chop the bok choy, mince the garlic, and halve the lime
In a bowl, whisk together the peanut butter, soy glaze, lime juice, ¼ cup water, curry paste, and ½ of the sambal oelek
Dice tofu into medium pieces
Heat a thin layer of oil in large nonstick pan, add tofu, cook for 4-5 minutes on each side, then remove from pan
In the same pan, heat a drizzle of olive oil on medium-high heat, add sliced carrots, cook until lightly browned
Add chopped bok choy, season with salt and pepper, cook until slightly softened
Add chopped garlic, cook until softened
Add the cooked noodles, tofu, and sauce to the pan
Stir until thoroughly combined and thickened
Turn off heat and season with salt and pepper
Garnish with sesame seeds
ENJOY!
