Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 4

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.

Ivy Manning
Recipe by Cooking Light April 2010

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

397 calories; fat 15.4g; saturated fat 1.3g; mono fat 8.8g; poly fat 4.1g; protein 18.2g; carbohydrates 55.1g; fiber 9g; cholesterol 0mg; iron 4mg; sodium 736mg; calcium 248mg.
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