Spicy Tofu and Vegetable Lo Mein
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 19 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 813 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 10 grams
- Sugar
- 6 grams
- Protein
- 23 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
1 14-ounce package extra-firm tofu, drained and cut into 1-inch pieces
Freshly ground pepper
3 tablespoons vegetable oil
8 ounces thin whole wheat spaghetti
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce or vegetarian oyster sauce
1 12-ounce bag broccoli florets
1 red bell pepper, cut into thin strips
1 carrot, halved crosswise and cut into thin strips
1 red jalapeno pepper, sliced (remove seeds for less heat)
2 tablespoons finely chopped peeled fresh ginger
1 teaspoon toasted sesame oil
Directions
- Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.
- Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.