Tofu and Vegetable Lo-Mein

Once-exotic Chinese dishes are easier than ever to prepare at home.

Chinese vegetables—such as bok choy, bean sprouts, and sno peas—are now readily available in supermarkets, making it much easier to make Chinese dishes in your own home.

Serves 4

What You Need:

  • 12 ounces egg-free Chinese noodles or linguine
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons peanut oil
  • 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
  • 4 scallions, chopped
  • 2-1/2 cups napa cabbage or bok choy, trimmed and shredded
  • 1 small carrot, shredded
  • 1-1/2 cups sno peas, strings removed
  • 1 garlic clove, minced
  • 2 teaspoons fresh ginger, peeled and minced
  • 3 tablespoons tamari or other soy sauce

What You Do:

  1. Cook the noodles according to package directions. Drain and place in a large bowl. Add the sesame oil and toss to coat. Set aside.
  2. Heat 1 tablespoon of the peanut oil in a large skillet or wok over medium-high heat, add the tofu and stir-fry until it is golden brown all over, 3 to 5 minutes. Remove the tofu from the skillet and set aside.
  3. Reheat the skillet with the remaining 1 tablespoon of peanut oil. Add the scallions and cabbage and stir-fry 1 minute to soften slightly. Add the carrot, sno peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon of the tamari and stir-fry until the vegetables are tender, about 3 minutes. Add the noodles, tofu, and remaining tamari, tossing to combine. Serve hot.

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