This is the dish that the hubby requests the most, seriously, at least twice a month. It is a spicy, healthy veggie dish that is so satisfying. Who says real men don't eat tofu?
Foodie Mama's Spicy Tofu and Veggie Lo Mein:
1 - 14 oz package Extra Firm Tofu, trained
1 - 16 oz package Lo Mein Noodles
2 T Dark Sesame Oil
4 Cloves Garlic, minced
1/4 t Salt
2 heads Baby Bok Choy, cut like celery stalks, against the grain
1 Bag Baby Spinach Leaves
1 T Sugar
3 T Sambal Oelek (chile paste)
2 T Lemon Juice
2 T Sweet Bean Sauce
2 T Soy Sauce (low sodium preferred)
Foodie Mama's Spicy Tofu and Veggie Lo Mein:
1 - 14 oz package Extra Firm Tofu, trained
1 - 16 oz package Lo Mein Noodles
2 T Dark Sesame Oil
4 Cloves Garlic, minced
1/4 t Salt
2 heads Baby Bok Choy, cut like celery stalks, against the grain
1 Bag Baby Spinach Leaves
1 T Sugar
3 T Sambal Oelek (chile paste)
2 T Lemon Juice
2 T Sweet Bean Sauce
2 T Soy Sauce (low sodium preferred)
- Wrap the tofu with paper towel and weight with a can or heavy dish to extract water, about 20 mins. Cut tofu into the size desired. I prefer larger pieces, 2 inces by 3/4 x 3/4 inches or so.
- Cook Lo Mein noodles according to instructions on package. Drain and reserve cooking liquid.
- Heat sesame oil in pan over medium heat. Add garlic to pan, cook 30 seconds. Add bok choy and spinach, cook until spinach is wilted. Add 1/2 C reserved cooking liquid and bring to a boil. Reduce heat and cook for 5 minutes.
- Meanwhile, in a bowl, add sugar, sambal oelek, lemon juice, bean sauce and soy sauce, stirring until combined.
- Add noodles, an additional 1/2 C of the reserved cooking liquid and sugar mixture to pan with vegetables. Toss to combine. Cook at medium high heat for 1 minute, stirring constantly. Remove from heat.
- Add tofu, gently toss to combine. Serve immediately.
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| Reducing the Veggies |
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| Love the Tofu |
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| Almost Ready |