Spicy Tofu And Vegetable Lo Mein Food

TOFU AND VEGETABLE LO MEIN

Steps:

• Bring 8 cups water to a boil in a large saucepan. Add noodles; cook 3 minutes or until al dente. Drain; rinse under cold water. Drain.
• Combine stock and cornstarch in a small bowl, stirring with a whisk. Heat a large skillet over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; cook 5 minutes or until browned, stirring frequently. Remove tofu from pan. Add remaining 1 tablespoon oil, mushrooms, and bell pepper to pan; cook 7 minutes, stirring occasionally. Add cabbage and soy sauce; cook 1 minute, stirring constantly. Add stock mixture and edamame to pan; cook 3 minutes. Add noodles and tofu; toss to combine. Divide tofu mixture among 4 shallow bowls.

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.

SPICY VEGETABLE LO MEIN

Steps:

• Cook noodles according to package directions.
• Meanwhile, heat hot chili oil in large deep skillet or wok over medium heat. Add ginger and garlic; cook 30 seconds.
• Add mushrooms, bell pepper and bok choy; cook 3 minutes, stirring occasionally.
• Add broth and snow peas; simmer until vegetables are crisp-tender, stirring occasionally 3-5 minutes.
• Add tamari and vinegar.
• Drain noodles; add to skillet with vegetables.
• Add sesame oil; cook 1 minute, tossing well.
• Sprinkle with peanuts or cashews, if desired.

HOT AND SPICY TOFU

Steps:

• Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
• In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

SAUCY VEGETABLE TOFU

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender., Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture.