Vegetable Lo Mein
Ingredients:
3/4-1 lb firm (or extra firm) tofu
2-3 T reduced-sodium soy sauce
1/3 C unsweetened pineapple or orange juice
1 T cornstarch
1 tsp sugar
1/4 lb Chinese noodles (see Note)
1 tsp Chinese sesame oil
2 tsp peanut or canola oil
3-6 large cloves garlic (to taste), minced
2 scallions (with tops), chopped
1 1/4 tsp crushed peppercorns (to taste)
1 T fresh ginger, minced
1/4 C low-sodium beef or vegetable broth
4 C chopped fresh mixed vegetables (e.g. broccoli, celery, spinach, baby corn, bamboo shoots)
Instructions:
1. Cut tofu into 1" cubes. In a bowl blend together soy sauce, juice, cornstarch and sugar. Add tofu and stir to coat evenly. Refrigerate covered, 30 minutes or overnight.
2. Cook noodles according to package directions. Drain immediately. Toss with 1 tsp sesame oil, cover and set aside. (Noodles may be refrigerated up to one day.)
3. When ready to cook Lo Mein, heat wok or large heavy skillet over high heat. Add the 2 tsp oil, swirling to coat pan, and heat oil until very hot.
4. Add garlic, scallions, peppercorns and ginger. Reduce heat to medium high and cook about 10 seconds, stirring constantly.
5. Add tofu with its marinade and bouillon. Continue cooking, stirring, about one minute.
6. Add vegetables and stir in quick, tossing motions, about 45 seconds. Add noodles and heat through, stirring constantly.
Note: Any Chinese noodles can be used, from traditional Lo Mein egg noodles to rice or bean thread (cellophane) noodles.
Makes 4 servings