Tofu Vegetable Lo Mein
Ingredients
- extra firm tofu
- 4oz wide Lo Mein noodles
- sauce: 1/3 cup low-sodium tamari or soy sauce
- 1 tbsp + 1 tsp maple syrup (or to taste)
- 2 tbsp rice vinegar
- 2 tbsp garlic chili sauce
- 2 tbsp minced ginger
- 1/4 tsp cayenne
- 1 tsp sriracha (optional)
- salt to taste
- veggies of choice
- 1/4 cup chopped roasted peanuts
- few squeezes of fresh lime
Preparation
Cut 1-14oz block of extra firm tofu (pressed and dry) into about 3/4-inch cubes and bake in oven on lined baking sheet 400F until golden and slightly crispy, about 20 minutes
Cook 4oz wide Lo Mein noodles as per packet directions
Whisk sauce: 1/3 cup low-sodium tamari or soy sauce, 1 tbsp + 1 tsp maple syrup (or to taste), 2 tbsp rice vinegar, 2 tbsp garlic chili sauce, 2 tbsp minced ginger, 1/4 tsp cayenne, 1 tsp sriracha (optional), salt to taste
Once tofu is ready, heat skillet and add sauce
Cook until sauce starts to bubble
Add baked tofu and 4 sliced scallions and keep stirring while heating
Quickly add cooked Lo Mein noodles and stir for another minute or so until heated through
Remove from heat and add cooked veggies of choice
Cookingforpeanuts added some blistered bell pepper and spinach
Fold in 1/4 cup chopped roasted peanuts
Add a few squeezes of fresh lime
