Lo Mein with Tofu

Name: Lo Mein with Tofu
Yield: 4 servings (serving size: 1 3/4 cups)
Ingredients: 1 (14-ounce) package firm water-packed tofu, drained and cut crosswise into 4 (1-inch-thick) pieces; 8 ounces whole-wheat linguine; 1 teaspoon dark sesame oil; ½ teaspoon salt, divided; ¼ teaspoon freshly ground black pepper, divided; 2 tablespoons canola oil, divided; 3 tablespoons oyster sauce; 1 ½ tablespoons mirin (sweet rice wine); 1 ½ tablespoons less-sodium soy sauce; 1 teaspoon rice vinegar; ¾ cup vertically sliced onion; 2 cups shredded cabbage; 2 cups peeled, thinly diagonally sliced carrot; 2 large garlic cloves, thinly sliced; 1 ½ cups fresh bean sprouts; ¼ cup chopped green onions

11 Ratings
8 Reviews

Although lo mein is traditionally made with Chinese egg noodles, here we substitute whole-wheat linguine. Pan-frying the tofu gives it a crisp exterior.

By Ivy Manning

Recipe by Cooking Light April 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:

4 servings (serving size: 1 3/4 cups)

Nutrition Info

Directions

Step 1
Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan. Let stand for 30 minutes. Discard paper towels.

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Step 2
Cook pasta in boiling water until al dente; drain. Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.
Step 3
Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add tofu to pan; cook 4 minutes on each side or until golden. Remove from pan; cut into bite-sized pieces. Combine oyster sauce and next 3 ingredients (through vinegar) in a small bowl, stirring well.
Step 4
Heat a wok or cast-iron skillet over medium-high heat. Add remaining 1 tablespoon canola oil to pan; swirl to coat. Add onion; stir-fry 2 minutes or until lightly browned. Add cabbage, carrot, and garlic; stir-fry 2 minutes or until cabbage wilts. Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat. Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated. Sprinkle with green onions.

Nutrition Facts

Per Serving:

397 calories; fat 15.4g; saturated fat 1.3g; mono fat 8.8g; poly fat 4.1g; protein 18.2g; carbohydrates 55.1g; fiber 9g; iron 4mg; sodium 736mg; calcium 248mg.

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Tinar09

04/25/2012

I love this recipe! Its one of my favorites and my husband actually loves it too. I double the sauce for more flavor. Its usually better the second day.

Zinthiasmith

04/06/2012

Made it just as the recipe directed and it was wonderful! Will be a go to on my way to total vegetarianism.

ScorpioJW

03/14/2011

I cooked this up last night and had it for dinner today. It was good! Fresh tasting but a little on the bland side so I added a little Trader Joe's Island Soyaki sauce (a teriyaki sauce ) and that make it very tasty!! I didn't have oyster sauce so I used fish sauce instead and didn't use mirin. Since I also didn't have bean sprouts I topped with slivered almonds as a previous reviewer suggested and it was great. For noodles I used somba noodles (buckwheat noodles). YUM Will totally make this again.

bellymama

01/09/2011

This was very good, but I think it could have used a little more sauce. I used udon noodles instead of whole wheat linguine. Maybe 8 oz of udon doesn't equal 8 oz of linguine and that's why it was a little dry? This is a very kid-friendly dish with mild flavors. My 1 year old loved it. I served steamed broccoli on the side.

UtahCook

05/31/2010

This recipe was wonderful. I made it as written, except I sauteed the carrots first as I like them softer Even my picky daughter liked it. Next time I will increase the cabbage and bean sprouts and top with some roasted peanuts.

TheCynthia

05/16/2010

Tasty. I did not use the bean sprouts or the mirin. I used less oil for cooking the tofu and I needed to cook it a little longer to get it crispy on the outside. If I do not use bean sprouts again next time, I might add some slivered almonds for a little crunch.

stephinoregon

04/17/2010

This was a great recipe!! I will definitely keep it and make it frequently. It seems to keep very well - I almost think it tastes a little better re-heated.

Saecca

03/27/2010

We really liked this recipe. I foolishly doubled the recipe, and it was a lot of food, so I wouldn't recommend it. The tofu has a nice crisp on it and I used fish sauce instead of oyster. The cabbage and carrots become sweet (especially the next day), and it is so healthy and tasty. I also added more carrots.

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