Vegetable lo mein with tofuSubmitted by: SPARKLIESEL
8 oz spaghetti
2 cups broccoli florets
2 medium carrots, thinly sliced
4 oz extra-firm tofu, cut into 1/2-inch cubes
1 cup cold water
2 tbsp soy sauce
4 tsp cornstarch
1/2 of a crushed vegetable bouillon cube
1 tsp sesame oil
1 cup mushrooms, thinly sliced
1/2 tsp ground ginger
2 cloves garlic, minced
1 tbsp EVOO
2 tsp sesame seeds
Pat tofu dry with paper towels; set aside.
In a bowl, stir together cold water, soy sauce, cornstarch, and bouillon; set aside.
Cook spaghetti according to package directions, omitting any salt or oil. Drain, then return to pan. Cover and keep warm.
Cook a skillet with nonstick cooking spray. Heat 1/2 tsp of the sesame oil over med-high heat. Add mushrooms, ginger, and garlic and stir-fry for 1-2 minutes. Remove vegetables.
Add EVOO and remaining sesame oil to skillet. Add tofu and stir-fry for 1-2 minutes, until tofu starts to brown. Remove tofu.
Add broccoli-carrot mix and mushroom mix to skillet and push away from center. Add soy sauce mixture to center of skillet. Cook and stir until thickened and bubbly.
Add spaghetti to skillet and toss the mixture for 3-4 minutes. Add tofu and toss lightly. Cover and cook for 1-2 minutes.
Sprinkle noodles with sesame seeds and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKLIESEL.