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black bowl with vegetable and tofu lo mein with wooden chopsticks and a dish of soy sauce

Vegetable & Tofu Lo Mein

peppers, peas, carrots, cabbage, shiitakes

STARS

A delicious tangle of tender wheat noodles quickly stir-fried with mixed vegetables, fried tofu, and thin ribbons of egg in a light soy sauce, sake, and shaoxing rice wine glaze. It's hearty and perfect for slurping.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Tofu

  • 1/4 cup cornstarch
  • 1 7.5-ounce package firm tofu, diced into 2-inch cubes
  • Salt and pepper, to taste
  • Canola oil, for frying
  • 1/2 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 8 ounces lo mein noodles
  • 2 tablespoons canola oil
  • 1 red bell pepper, sliced into 1/4-inch pieces
  • 1 cup snow peas, sliced into thirds
  • 4 baby bok choy, quartered
  • 1 cup shredded napa cabbage
  • 1 cup matchstick carrots
  • 8 ounces shiitake mushrooms, sliced
  • 2 heads broccoli, cut into small florets
  • 2 garlic cloves, minced
  • 2 tablespoons mirin

Lo Mein Side Sauce

  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon brown sugar
  • 1 teaspoon chile garlic sauce
  • 2 tablespoons sake
Directions
1
In a shallow dish, sift the cornstarch, 1 teaspoon pepper and 1 teaspoon salt together. Toss the cubed tofu in the cornstarch mixture to coat.
2
Heat 1 inch of canola oil in a large skillet. When hot, add the tofu, being careful not to crowd the pan, and cook until golden brown and crisp on all sides. Drain the tofu on a paper towel-lined plate.
3
In a small saucepan, heat the soy sauce, honey and sesame oil. Bring to a boil and cook, stirring, for 3 minutes, until the honey is dissolved. Pour into a small bowl.
4
Return the small saucepan to the stove with the lo mein side sauce ingredients. Bring to a simmer, stirring. Remove from the heat.
5
Bring a large pot of salted water to a boil for the noodles. Add the noodles, stirring to prevent clumps. Cook according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
6
In a large skillet or wok, heat the canola oil over high heat. Add the peppers, snow peas, bok choy, cabbage, carrots, mushrooms, broccoli, garlic, and mirin and cook, stirring quickly, until crisp-tender. Pour in the sauce from the small bowl, fried tofu and noodles and toss to coat.
7
Divide between plates to serve with side sauce.

Vegetable & Tofu Lo Mein

peppers, peas, carrots, cabbage, shiitakes

STARS

A delicious tangle of tender wheat noodles quickly stir-fried with mixed vegetables, fried tofu, and thin ribbons of egg in a light soy sauce, sake, and shaoxing rice wine glaze. It's hearty and perfect for slurping.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Tofu

  • 1/4 cup cornstarch
  • 1 7.5-ounce package firm tofu, diced into 2-inch cubes
  • Salt and pepper, to taste
  • Canola oil, for frying
  • 1/2 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 8 ounces lo mein noodles
  • 2 tablespoons canola oil
  • 1 red bell pepper, sliced into 1/4-inch pieces
  • 1 cup snow peas, sliced into thirds
  • 4 baby bok choy, quartered
  • 1 cup shredded napa cabbage
  • 1 cup matchstick carrots
  • 8 ounces shiitake mushrooms, sliced
  • 2 heads broccoli, cut into small florets
  • 2 garlic cloves, minced
  • 2 tablespoons mirin

Lo Mein Side Sauce

  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon brown sugar
  • 1 teaspoon chile garlic sauce
  • 2 tablespoons sake

Directions

1
In a shallow dish, sift the cornstarch, 1 teaspoon pepper and 1 teaspoon salt together. Toss the cubed tofu in the cornstarch mixture to coat.
2
Heat 1 inch of canola oil in a large skillet. When hot, add the tofu, being careful not to crowd the pan, and cook until golden brown and crisp on all sides. Drain the tofu on a paper towel-lined plate.
3
In a small saucepan, heat the soy sauce, honey and sesame oil. Bring to a boil and cook, stirring, for 3 minutes, until the honey is dissolved. Pour into a small bowl.
4
Return the small saucepan to the stove with the lo mein side sauce ingredients. Bring to a simmer, stirring. Remove from the heat.
5
Bring a large pot of salted water to a boil for the noodles. Add the noodles, stirring to prevent clumps. Cook according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
6
In a large skillet or wok, heat the canola oil over high heat. Add the peppers, snow peas, bok choy, cabbage, carrots, mushrooms, broccoli, garlic, and mirin and cook, stirring quickly, until crisp-tender. Pour in the sauce from the small bowl, fried tofu and noodles and toss to coat.
7
Divide between plates to serve with side sauce.