Tofu Vegetable Lo Mein with Peanuts
Ingredients
- 1-14oz block extra firm tofu (pressed and dry)
- 4oz wide Lo Mein noodles
- 4 sliced scallions
- cooked veggies of choice (e.g., bell pepper, spinach)
- 1/4 cup chopped roasted peanuts
- a few squeezes of fresh lime
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
Preparation
Cut the tofu into about 3/4-inch cubes and bake on a lined baking sheet at 400F until golden and slightly crispy, about 20 minutes.
Cook 4oz wide Lo Mein noodles as per packet directions.
Whisk the sauce ingredients together.
Heat a skillet and add the sauce, cook until it starts to bubble.
Add the baked tofu and 4 sliced scallions, stir while heating.
Quickly add the cooked Lo Mein noodles and stir for another minute until heated through.
Remove from heat and add cooked veggies of choice (such as blistered bell pepper and spinach).
Fold in 1/4 cup chopped roasted peanuts.
Add a few squeezes of fresh lime.
