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Lo Mein tofu and healthy vegetables
Ingredients
Scale
- 2L water
- 170g fresh chilled linguine or Chinese egg noodles
- 125 mL unsalted chicken or vegetable stock
- 2 tbsp cornstarch
- 2 tbsp toasted sesame oil
- 170g cubed extra-firm tofu
- 250g shiitake mushroom caps, sliced
- 1 red bell pepper cut into strips
- 60g napa cabbage, sliced
- 3 tablespoons reduced-salt soy sauce
- 125g frozen shelled edamame, thawed
Instructions
- Bring water to a boil in a large saucepan.
- Add noodles; cook 3 minutes or until al dente
- Rinse under cold water. Drain
- Combine broth and cornstarch in a small bowl, stirring with a whisk
- Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to the pan.
- Add tofu; cook 5 minutes or until golden, stirring frequently. Remove tofu from pan.
- Add remaining 1 tbsp oil, mushrooms and bell pepper to skillet; cook 7 minutes, stirring occasionally
- Stir in cabbage and soy sauce; cook 1 minute, stirring constantly
- Add broth mixture and edamame to pan; cook 3 minutes
- Add noodles and tofu; toss
- Serve and enjoy
