Veggie Lo Mein with Pan-Fried Tofu
Ingredients
The noodles
-
8
ounces
dried lo mein noodles
The lo mein sauce
-
2
tablespoons
soy sauce
-
1
tablespoon
hoisin sauce
-
2
teaspoons
maple syrup or agave syrup
-
1
teaspoon
sesame oil
The pan-fried tofu
-
1
tablespoon
vegetable oil
-
1
pound
extra-firm tofu
The vegetable lo mein
-
2
tablespoons
vegetable oil
-
1 ½
cups
shiitake mushroom caps
-
2-3
pieces
scallions
-
2
cloves
garlic
-
1
teaspoon
freshly grated ginger
-
1
piece
red bell pepper
-
1
cup
snow peas
-
1
cup
julienned carrot
Instructions
- Boil water in a large pot and cook the lo mein noodles until al dente, then drain and rinse with cold water.
- Mix all the ingredients for the lo mein sauce in a small bowl and set aside.
- In a skillet, heat oil and cook the tofu cubes until browned on multiple sides, then remove from the skillet.
- In the same skillet, add more oil and cook the shiitake mushrooms until they begin to brown, then add scallions, garlic, and ginger.
- Increase heat and add bell pepper, snow peas, and carrots, stir-frying until just tender.
- Add the cooked noodles, sauce, tofu, and the green parts of the scallions, mixing well until heated through.
- Serve the lo mein on plates.
Nutrition Facts (estimated)
Servings
4 servings
Calories
450
Total fat
15g
Total carbohydrates
62g
Total protein
18g
Sodium
844mg
Cholesterol
1mg
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