Tuesday, February 5, 2013

Vegetable Tofu Lo Mein

One of my favorite quick meals.  I get pre-cooked, seasoned tofu and chopped veggies off the salad bar at the supermarket to make it a lot easier.  I like to use brown rice spaghetti just because that's what I usually have at home but you can also use any of those Asian noodles.  I use about 2 oz. spaghetti, which is one serving, to make two servings of this dish becuse I prefer to load it up with veggies and tofu rather than pasta but go ahead and add more if you like. 
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Serves 2


Canola oil or cooking spray
3oz. teriyaki style pre-baked tofu, thinly sliced (I like the one by Wildwood)
2 cups or more chopped fresh vegetables (cabbage, bell pepper, onion, carrots, etc.)
2 tsp soy sauce
1 tsp. sesame oil
1 clove garlic, minced
1/4 cup vegetable broth or water + extra tsp of soy sauce
2oz. spaghetti, cooked

For topping: Cilantro, green onion, chopped cashews, sriracha hot sauce


Heat oil in skillet and add tofu, cook over medium heat a few minutes on each side until lightly browned.  Remove from pan and set aside. 

Add vegetables, cook until softened; about 5-10 minutes.  While cooking, whisk soy sauce, sesame oil, garlic and broth together in a bowl and add to the cooked vegetables veggies.  Stir in and cook a few minutes longer.  Add in tofu and cooked spaghetti, stir.  Remove from heat and serve with desired toppings.

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