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

1. Place the tofu in a paper towel, then press down with a heavy pan to remove excess liquid.
2. Fill a pot with water, then bring to a boil.
3. Add the whole wheat linguine.
4. Cook the noodles until al dente, then drain.
5. Toss the noodles with the sesame oil, ¼ teaspoon salt and ⅛ teaspoon black pepper. Set aside.
6. In a large, cast iron skillet or pot, heat 1 tablespoon canola oil.
7. Sprinkle the tofu with ¼ teaspoon salt and ⅛ teaspoon pepper, then add to the skillet.
8. Cook for 4 minutes on each side or until golden.
9. Remove from pan, then set aside.  
10. In a small bowl, mix together the oyster sauce, mirin, soy sauce, and rice vinegar.
11. Add the remaining 1 tablespoon canola oil to the pan.
12. Sauté the cabbage, carrots, and garlic until the carrots are tender.
13. Add the bean sprouts, green onions, noodles, and tofu.
14. Toss the noodles, vegetables, and tofu with the oyster sauce mixture.
15. Cook until heated through—about 3 minutes.
16. 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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