Lo Mein with Tofu

  • bellymama Posted: 01/10/11
    Worthy of a Special Occasion

    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 Posted: 06/01/10
    Worthy of a Special Occasion

    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.

  • Saecca Posted: 03/27/10
    Worthy of a Special Occasion

    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.

  • TheCynthia Posted: 05/17/10
    Worthy of a Special Occasion

    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 Posted: 04/18/10
    Worthy of a Special Occasion

    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.

  • ScorpioJW Posted: 03/15/11
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    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.

  • Zinthiasmith Posted: 04/06/12
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    Made it just as the recipe directed and it was wonderful! Will be a go to on my way to total vegetarianism.

  • Tinar09 Posted: 04/25/12
    Worthy of a Special Occasion

    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.

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