Vegan Lo Mein with Korean Tofu Bulgogi

Preheat the oven to 375 degrees F (190 degrees C).

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Dice into bite-sized cubes.

Combine soy sauce 3 tablespoons sesame oil maple syrup green onions red pepper powder sesame seeds garlic and liquid smoke in a bowl. Fold in tofu and cover with plastic wrap. Place in the refrigerator to soak for no longer than 1 hour. Drain tofu reserving marinade. Spread tofu evenly on a baking sheet.

Bake in the preheated oven until browned 20 to 25 minutes.

Bring a large pot of lightly salted water to a boil. Cook lo mein noodles in boiling water stirring occasionally until noodles are tender yet firm to the bite 10 to 12 minutes. Drain.

Combine coconut oil and 1 tablespoon sesame oil in a wok or saucepan over medium-high heat. Saute onion until golden brown about 2 minutes. Add broccoli coleslaw mix and coleslaw mix; saute until wilted about 3 minutes more. Reduce heat to medium-low; add cooked noodles baked tofu and reserved marinade. Simmer until heated through and all liquid is absorbed about 5 minutes. Season with salt and pepper.