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vegetable lo mein

Ingredients

  • 8 ounces lo mein noodles or spaghetti- cooked
  • 1 pound container of extra firm tofu drained and cut into cubes
  • TOFU MARINADE:
  • 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
  • FOR THE STIR FRY:
  • 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.

Instructions

  • 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.