Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spicy Tofu and Vegetable Lo Mein
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- 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
Lo mein is an adaptable stir-fry and can be made with beef, chicken, shrimp or the tofu and vegetable combo used here. In lieu of fresh or dried lo mein noodles, this recipe calls for whole wheat spaghetti, which bumps up the protein and fiber, and is easy to find at any supermarket. Fresh ginger adds great flavor — and as a bonus it contains gingerol, a potent antioxidant and anti-inflammatory agent.
- Level: Easy
- Total: 30 min
- Active: 30 min
- 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
Ingredients
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.
