Vegetable Lo Mein with Tofu Recipe

Vegetable Lo Mein With Tofu Recipe

Ingredients

Makes 4 servings

• 12 ounces linguine
• 1 tablespoon toasted sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons dry sherry or an extra tablespoon of soy sauce and a pinch of salt
• 1 tablespoon water
• pinch sugar
• 1 tablespoon cornstarch
• 2 tablespoons canola or grapeseed oil
• 1 pound 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 teaspoons grated fresh ginger
• 2 green onions, chopped

Method

1. In a large pot of boiling salted water, cook the linguine, stirring occasionally, until tender, about10 minutes
2. Drain well and transfer to a bowl
3. Add 1 teaspoon of the sesame oil and toss to coat
4. Set aside
5. In a small bowl, combine the soy sauce, sherry, water, sugar and the remaining 2 teaspoons sesame oil
6. Add the cornstarch and stir to dissolve
7. Set aside
8. In a large skillet or wok, heat 1 tablespoon of the canola over medium-high heat
9. Add the tofu and cook until golden brown, about 10 minutes
10. Remove from the skillet and set aside
11. Reheat the remaining canola oil in the same skillet
12. Add the onion, broccoli and carrot and stir-fry until just tender, about 7 minutes
13. Add the mushrooms, garlic, ginger and green onions and stir-fry for 2 minutes
14. Stir in the sauce and the cooked linguine and toss to mix well
15. Cook until heated through
16. Taste, adjusting seasonings and adding more soy sauce if needed
17. Serve immediately

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