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.
Sat fat 2g
Est. added sugars 1g