Tofu Veggie Lo Mein
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4oz Whole Wheat Spaghetti2 Tbsp Olive Oil1/2 block Extra Firm Tofu, drained and chopped to 1/4 inch cubes6oz Broccoli Slaw3/4 cup Mung Bean Sprouts1-1/3 cup Frozen Petite Peas2 Cloves Garlic (Minced)1 Tbsp Balsamic Vinegar1 Tbsp Hoisin Sauce1/2 tsp Sriracha Hot Chili Sauce (Rooster Sauce)1 Tbsp Honey1/4 tsp Red Pepper Flakes1 tsp Oregano1/2 tsp Thyme1/4 tsp Five Spice Powder
1) Heat 2 Tbsp Olive Oil over medium heat.
2) Add Tofu. Stir regularly.
3) Fill pot with water and bring to boil, once boiling add noodles. Cook until tender then drain.
4) Once Tofu starts to brown (be patient and don't turn up the heat), add in broccoli slaw, bean sprouts, peas, garlic, and balsamic vinegar. You can add about 1/2-3/4 cup water as well, to help keep the mix from sticking.
5) Once heated through, add remaining ingredients, stir, then add the drained noodles. Stir until coated.
Makes 4 equal servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DREYGAN.
2) Add Tofu. Stir regularly.
3) Fill pot with water and bring to boil, once boiling add noodles. Cook until tender then drain.
4) Once Tofu starts to brown (be patient and don't turn up the heat), add in broccoli slaw, bean sprouts, peas, garlic, and balsamic vinegar. You can add about 1/2-3/4 cup water as well, to help keep the mix from sticking.
5) Once heated through, add remaining ingredients, stir, then add the drained noodles. Stir until coated.
Makes 4 equal servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DREYGAN.
Nutritional Info Amount Per Serving
- Calories: 290.8
- Total Fat: 11.7 g
- Cholesterol: 0.1 mg
- Sodium: 146.9 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 7.0 g
- Protein: 13.4 g
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