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Tofu and Vegetable Lo-Mein

Once-exotic Chinese dishes are easier than ever to prepare at home.

Serves: 4

Chinese vegetables—such as bok choy, bean sprouts, and sno peas—are now readily available in supermarkets, making it much easier to make Chinese dishes in your own home.

Serves 4

What you need:

  • 12 ounces egg-free Chinese noodles or linguine
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons peanut oil
  • 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
  • 4 scallions, chopped
  • 2-1/2 cups napa cabbage or bok choy, trimmed and shredded
  • 1 small carrot, shredded
  • 1-1/2 cups sno peas, strings removed
  • 1 garlic clove, minced
  • 2 teaspoons fresh ginger, peeled and minced
  • 3 tablespoons tamari or other soy sauce

What you do:

  1. Cook the noodles according to package directions. Drain and place in a large bowl. Add the sesame oil and toss to coat. Set aside.
  2. Heat 1 tablespoon of the peanut oil in a large skillet or wok over medium-high heat, add the tofu and stir-fry until it is golden brown all over, 3 to 5 minutes. Remove the tofu from the skillet and set aside.
  3. Reheat the skillet with the remaining 1 tablespoon of peanut oil. Add the scallions and cabbage and stir-fry 1 minute to soften slightly. Add the carrot, sno peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon of the tamari and stir-fry until the vegetables are tender, about 3 minutes. Add the noodles, tofu, and remaining tamari, tossing to combine. Serve hot.