Lo Mein with Tofu
Ingredients
- 8 ounces whole wheat linguine
- 1 teaspoon sesame oil
- ½ teaspoon salt, divided
- ¼ teaspoon ground black pepper, divided
- 6 ounces firm tofu, cut into bite-sized pieces
- 2 tablespoons canola oil, divided
- 3 tablespoons oyster sauce
- 1 teaspoon rice vinegar
- 3 tablespoons soy sauce
- ¾ cup onions, vertically sliced
- 2 cups shredded cabbage
- 2 cups carrots, diagonally sliced
- 2 large garlic cloves, thinly sliced
- 1½ cups bean sprouts
- ¼ cup green onion, cut into 1-inch pieces
Directions
- Place the tofu in a paper towel, then press down with a heavy pan to remove excess liquid.
- Fill a pot with water, then bring to a boil.
- Add the whole wheat linguine.
- Cook the noodles until al dente, then drain.
- Toss the noodles with the sesame oil, ¼ teaspoon salt and ⅛ teaspoon black pepper. Set aside.
- In a large, cast iron skillet or pot, heat 1 tablespoon canola oil.
- Sprinkle the tofu with ¼ teaspoon salt and ⅛ teaspoon pepper, then add to the skillet.
- Cook for 4 minutes on each side or until golden.
- Remove from pan, then set aside.
- In a small bowl, mix together the oyster sauce, mirin, soy sauce, and rice vinegar.
- Add the remaining 1 tablespoon canola oil to the pan.
- Sauté the cabbage, carrots, and garlic until the carrots are tender.
- Add the bean sprouts, green onions, noodles, and tofu.
- Toss the noodles, vegetables, and tofu with the oyster sauce mixture.
- Cook until heated through—about 3 minutes.
- Serve warm.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 380 (110 from fat) |
| Total fat | 13g |
| Saturated fat | 1g |
| Cholesterol | 0mg |
| Sodium | 1170mg |
| Carbohydrate | 57g (9g dietary fiber, 10g sugar) |
| Protein | 18g |
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