Tofu and Vegetable Lo Mein

By November 11, 2019Recipes

Tofu-Vegetable Lo Mein
By Robin Bashinsky – November 2016 Cooking Light Magazine
Yield Serves 4 (serving size: about 1 1/2 cups)

Why not try something different this month? This dish has all the crisp-tender qualities we love about classic takeout and none of the greasy, sodium-bomb qualities we don’t.

8 cups water
6 ounces refrigerated fresh linguine or fresh Chinese egg noodles
1/2 cup low-sodium vegetable stock
2 teaspoons cornstarch
2 tablespoons toasted sesame oil, divided
6 ounces extra-firm tofu, cut into 1/2-in. cubes
10 ounce shiitake mushroom caps, sliced (about 2 cups)
1 red bell pepper, cut into strips
1 1/2 cups thinly sliced napa cabbage (from 1 cabbage)
3 tablespoons reduced-sodium soy sauce
1 cup frozen shelled edamame, thawed

How to Make It
Step 1 – Bring 8 cups water to a boil in a large saucepan. Add noodles; cook 3 minutes or until al dente. Drain; rinse under cold water. Drain.

Step 2 – Combine stock and cornstarch in a small bowl, stirring with a whisk. Heat a large skillet over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; cook 5 minutes or until browned, stirring frequently. Remove tofu from pan. Add remaining 1 tablespoon oil, mushrooms, and bell pepper to pan; cook 7 minutes, stirring occasionally. Add cabbage and soy sauce; cook 1 minute, stirring constantly. Add stock mixture and edamame to pan; cook 3 minutes. Add noodles and tofu; toss to combine. Divide tofu mixture among 4 shallow bowls.

Nutritional Information
Calories 312
Fat 12.6g
Sat fat 2g
Monofat 3.5g
Polyfat 4.5g
Protein 16g
Carbohydrate 36g
Fiber 5g
Cholesterol 25mg
Iron 3mg
Sodium 471mg
Calcium 90mg
Sugars 5g
Est. added sugars 1g