Lo Mein tofu and healthy vegetables


Lo Mein tofu and healthy vegetables

  • Author: admin


  • 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


  1. Bring water to a boil in a large saucepan.
  2. Add noodles; cook 3 minutes or until al dente
  3. Rinse under cold water. Drain
  4. Combine broth and cornstarch in a small bowl, stirring with a whisk
  5. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to the pan.
  6. Add tofu; cook 5 minutes or until golden, stirring frequently. Remove tofu from pan.
  7. Add remaining 1 tbsp oil, mushrooms and bell pepper to skillet; cook 7 minutes, stirring occasionally
  8. Stir in cabbage and soy sauce; cook 1 minute, stirring constantly
  9. Add broth mixture and edamame to pan; cook 3 minutes
  10. Add noodles and tofu; toss
  11. Serve and enjoy

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