Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: 1 3/4 cups)

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.

How to Make It

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.

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.

Ratings & Reviews

eheinrich's Review

Saecca
November 25, 2014
N/A

Nel1206's Review

UtahCook
November 21, 2013
N/A

Cansas's Review

Cansas
July 31, 2012
N/A

Tinar09's Review

TheCynthia
April 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's Review

Tinar09
April 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's Review

bellymama
March 15, 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's Review

eheinrich
January 10, 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's Review

ScorpioJW
June 01, 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's Review

stephinoregon
May 17, 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's Review

Zinthiasmith
April 18, 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.