Tofu Vegetable Lo Mein
Ingredients
- 1-14oz block of extra firm tofu (pressed and dry)
- 4oz wide Lo Mein noodles
- 4 sliced scallions
- cooked veggies of choice (e.g., blistered bell pepper and 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 1-14oz block of extra firm tofu into about 3/4-inch cubes and bake in oven on lined baking sheet at 400F until golden and slightly crispy, about 20 minutes.
Cook 4oz wide Lo Mein noodles as per packet directions.
Whisk sauce ingredients together: 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.
Fold in 1/4 cup chopped roasted peanuts.
Add a few squeezes of fresh lime.
