Lo Mein With Tofu Snow Peas And Carrots Food

SPICY TOFU AND VEGETABLE LO MEIN

Steps:

• 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.

VEGETABLE LO MEIN WITH CRISPY TOFU

Steps:

• Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 - 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.
• Cook the noodles according to package directions, set aside.
• In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.
• Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.
• right away with bean sprouts and fresh cilantro for garnish.
• Serves 4
• leftovers in the refrigerator for up to 5 - 6 days. Or keep in the freezer for up to 3 months (defrost before heating).
• Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.

LO MEIN WITH TOFU, SNOW PEAS AND CARROTS

Steps:

• Heat water to boiling and add ramen noodles (reserve flavor packets).
• Cook two minutes.
• Drain noodles, reserving 1/4 cup noodle cooking water.
• Meanwhile, in nonstick skillet, heat oil over med-high heat until very hot.
• Add tofu and cook 5-6 minutes or until lightly browned, stirring occasionally.
• Add snow peas and green onions to skillet; cook 3-5 minutes or until veggies are tender-crisp, stirring frequently.
• Stir in carrots, stir-fry sauce and contents of 1 ramen noodle flavor packet and cook 2 minutes or until carrots are tender (Discard remaining ramen flavoring packet or save for another use).
• Reserve some bean sprouts for garnish.
• Add noodles, reserved noodle water, and remaining bean sprouts to skillet and cook 1 minute, stirring.
• Sprinkle with reserved sprouts and serve.