Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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

November 25, 2014

Nel1206's Review

November 21, 2013

Cansas's Review

July 31, 2012

Tinar09's Review

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

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

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

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

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

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

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.