VEGETABLE LO MEIN WITH CRISPY TOFU
This Vegetable Lo Mein with Tofu is super versatile, easy to throw together, and will be on the table in 30 minutes!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 - 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.
- Cook the noodles according to package directions, set aside.
- In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.
- Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.
- right away with bean sprouts and fresh cilantro for garnish.
- Serves 4
- leftovers in the refrigerator for up to 5 - 6 days. Or keep in the freezer for up to 3 months (defrost before heating).
- Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.
Nutrition Facts : Calories 413 calories, Sugar 11.6 g, Sodium 810.4 mg, Fat 12.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 61.2 g, Fiber 9.6 g, Protein 19.7 g, Cholesterol 0 mg
LO MEIN WITH TOFU, SNOW PEAS AND CARROTS
Make and share this Lo Mein with Tofu, Snow Peas and Carrots recipe from Food.com.
Provided by KitchenCraftsnMore
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat water to boiling and add ramen noodles (reserve flavor packets).
- Cook two minutes.
- Drain noodles, reserving 1/4 cup noodle cooking water.
- Meanwhile, in nonstick skillet, heat oil over med-high heat until very hot.
- Add tofu and cook 5-6 minutes or until lightly browned, stirring occasionally.
- Add snow peas and green onions to skillet; cook 3-5 minutes or until veggies are tender-crisp, stirring frequently.
- Stir in carrots, stir-fry sauce and contents of 1 ramen noodle flavor packet and cook 2 minutes or until carrots are tender (Discard remaining ramen flavoring packet or save for another use).
- Reserve some bean sprouts for garnish.
- Add noodles, reserved noodle water, and remaining bean sprouts to skillet and cook 1 minute, stirring.
- Sprinkle with reserved sprouts and serve.
Nutrition Facts : Calories 171.5, Fat 8.2, SaturatedFat 1.4, Sodium 512.8, Carbohydrate 15.8, Fiber 3.9, Sugar 7.2, Protein 11.6
TOFU WITH COUSCOUS, PEAS AND CARROTS
I adapted this from Dancer's Curried Chicken and Couscous for nights when I'm not in the mood for rice or pasta, and need a quick non-meat main dish to go on the table. I use the Whole Foods frozen peas and carrots (the carrots are shredded, not coined, take the same time to cook as the peas). I store the whole wheat couscous in the freezer once it's opened to keep it from getting stale. By stir frying the tofu, it changes it to a firmer, chewier, more meat-like texture. To make it completely vegan, vegetable broth can be substituted for the chicken broth.
Provided by Lowfat Linda
Categories One Dish Meal
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Drain tofu well and cut into small, ½ inch cubes.
- Stir fry to drive off much of liquid and until browned in ~ 2 T oil.
- Add Soy sauce toward end of frying.
- Bring chicken broth and spices to a boil over medium-high heat in a medium sauce pan.
- Add frozen peas & carrots and stir.
- Once broth returns to a boil, add raisons, cranberries and couscous, stir and cover, remove from heat.
- Wait 10 minutes and then stir well to combine.
- Serve with tofu and chopped pecans, either on the side or mixed together.
Nutrition Facts : Calories 230.8, Fat 12.2, SaturatedFat 2.2, Sodium 217.6, Carbohydrate 16.4, Fiber 4.5, Sugar 5.3, Protein 20.1
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