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.
1 (14-ounce) package firm water-packed tofu, drained and cut crosswise into 4 (1-inch-thick) pieces
8 ounces whole-wheat linguine
1 teaspoon dark sesame oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 tablespoons oyster sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons less-sodium soy sauce
1 teaspoon rice vinegar
3/4 cup vertically sliced onion
2 cups shredded cabbage
2 cups peeled, thinly diagonally sliced carrot
2 large garlic cloves, thinly sliced
1 1/2 cups fresh bean sprouts
1/4 cup chopped green onions
How to Make It
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.
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.
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.
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.
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.
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.