Vegetable Lo Mein with Tofu
Makes 4 servings
Ingredients:
12 ounces linguine
1 Tbsp toasted sesame oil
3 Tbsp soy sauce
2 Tbsp dry sherry, (optional; if not using, add an extra Tbsp of soy sauce and a pinch of salt)
1 Tbsp water
Pinch sugar
1 Tbsp cornstarch
2 Tbsp canola or grapeseed oil
1 lb extra-firm tofu, drained and diced
1 medium onion, halved and thinly sliced
3 cups small broccoli florets
1 medium carrot, cut into 1/4-inch slices
1 cup sliced fresh shiitake or white mushrooms
2 garlic cloves, minced
2 tsp grated fresh ginger
2 green onions, chopped
Directions:
1. In a large pot of boiling salted water, cook the linguine, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a bowl. Add 1 tsp of the sesame oil and toss to coat. Set aside.
2. In a small bowl, combine the soy sauce, sherry, water, sugar, and the remaining 2 tsp sesame oil. Add the cornstarch and stir to dissolve. Set aside.
3. In a large skillet or wok, heat 1 Tbsp of the canola over medium-high heat. Add the tofu and cook until golden brown, about 10 minutes. Remove from the skillet and set aside.
4. Reheat the remaining canola oil in the same skillet. Add the onion, broccoli, and carrot and stir-fry until just tender, about 7 minutes. Add the mushrooms, garlic, ginger, and green onions and stir-fry for 2 minutes. Stir in the sauce, the cooked linguine, and the tofu and toss to mix well. Cook until heated through. Taste, adjusting seasonings and adding more soy sauce if needed. Serve immediately.
Note: We used a package of brown rice fettuccine that was 14 ounces, instead of 12 and it worked just fine. I cooked it according to the package directions. For the soy sauce, we used Tamari. And instead of extra-firm tofu, we used firm. And as always, we put a lot more garlic that the recipe calls for!! =)
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