daily thoughts

vegetable lo mein

Remember when I said I was making this? It’s okay if you don’t. I’ll update you.

After 8 years together, I find out my hubby doesn’t like Chinese food. ( whaaaaaat?!) Which makes me think he must have really liked me during our dating days of take out Chinese and  a bottle of wine at the park for a night time picnic.

I love Asian food. Except egg rolls. Ugh, I once got sick on egg rolls…. but, that’s another story.

I once got sick off Goldslager. (sp?!) I don’t even know if that’s how you spell it… it’s some cinnamon liquor that has gold flecks in it. That’s a whole other story as well… and I don’t think it will fit into a food post. I’ll save those stories for the days I have no new food.

Remind me.

So, it turns out hubs likes Chinese food. He just doesn’t like sesame oil. (Which, in my opinion is the best part….) He also doesn’t like the noodles with the sauce, so I made him some fried rice to go with the veggies. He won’t admit it, but I’m certain the “noodle phobia” is from that scene in The Lost Boys where the food turns into worms and maggots. What??? You haven’t seen that movie? Total 80s boy crush flick. With vampires.  Vampire love story. Before computers and cell phones. Ancient.

I used buckwheat pasta in this lo mein:

The vegetables are easy, the sauce and tofu may need a bit of detailed explanation.


These are my tofu rules dating back to my health food store management days:

1) use extra firm tofu

2) gently press out as much water as possible


4) don’t mess with the tofu while it’s cooking- let it form a nice crisp “skin” that way it won’t fall apart

That’s about it for the tofu part.

For the veggies, slice them at an angle, that way there is a larger surface area for the sauce to adhere to. A Jamaican taught me that. Go figure.

vegetable lo mein


  • 8 ounces lo mein noodles or spaghetti- cooked
  • 1 pound container of extra firm tofu drained and cut into cubes
  • 4 tbs vegetable oil
  • 4 tbs soy sauce
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large carrot sliced at an angle
  • 6 button or shitakke mushrooms sliced
  • 1 stalk celery sliced
  • 1 cup snow peas
  • 1 clove garlic crushed
  • 1/4 large onion sliced
  • 5 tablespoons soy sauce
  • 1/2 teaspoon ginger root grated (optional)
  • 1 tablespoon toasted sesame oil optional
  • 1/2 teaspoon cornstarch dissolved in a small amount of water.


  • Marinate the tofu in the marinade for at least an hour, up to eight.
  • Heat oil in a large nonstick skillet or wok over medium high heat
  • Add the tofu cubes (drained from marinade)
  • allow edges to crisp, appx 3-4 minutes
  • turn tofu to evenly crisp all sides.
  • Remove tofu from pan.
  • Add the vegetables,and remaining seasonings and cook over medium high for 7-8 minutes.
  • Add the cornstarch , and continue to cook until sauce thickens.
  • Add salt and/or soy sauce to taste.
  • Serve over noodles or rice.
  • Garnish with sesame seeds.


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