Spicy lo mein noodles with tofu and vegetables

Votes: 6

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 19 G., saturated fats 2 G., proteins 23 G., carbohydrates 52 G., fiber 10 G., cholesterol 0 mg, sodium 813 mg, sugar 6 G.

This vegetarian lo mein noodle recipe is rich in protein, fiber, and a rich Asian flavor from ginger, spicy jalapeño, soy sauce, and oyster sauce. It's made with whole-wheat spaghetti. Boil it separately, then toss it in a pan with fried tofu, broccoli florets, bell peppers, and carrots in the sauce. This dish is ready in just half an hour and is perfect for a quick, tasty, and healthy weeknight dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (400g) extra-firm tofu, patted dry and cut into 2.5cm pieces.
3 tablespoons of vegetable oil
220 g thin whole grain spaghetti
3 tablespoons lightly salted soy sauce
2 tablespoons traditional or vegetarian oyster sauce
340 g broccoli florets
1 red bell pepper, cut into strips
1 carrot, halved crosswise and cut into thin strips
1 red jalapeño pepper, thinly sliced (remove seeds to reduce heat)
2 tbsp finely chopped peeled ginger
1 tsp. dark sesame oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, spaghetti pasta, soy sauce, oyster sauce, broccoli cabbage, sweet pepper, carrot, jalapeno pepper, ginger root, sesame oil

Cooking the dish according to the recipe:

Bring a medium saucepan of salted water to a boil. Pat the tofu dry with paper towels and season with salt and black pepper. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well-browned and lightly crisp, about 15 minutes; transfer to a plate.
Meanwhile, cook the spaghetti in boiling water for 1-2 minutes less than the package directions for al dente. Set aside 1 cup of water and discard the rest. In a small bowl, combine the soy sauce, oyster sauce, and 0.5 cups of the spaghetti water.

Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until the florets are crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeño, and ginger and cook until softened, another 2 minutes. Add the noodles, tofu, and soy sauce mixture and cook, stirring, until most of the sauce is absorbed, about 2 minutes. Stir in some of the reserved pasta water to achieve the desired consistency. Drizzle with sesame oil, season with salt, and toss to combine.

Categories:

recipe / Healthy eating / Calorie content of prepared meals / Vegetarian dishes / Main courses / Pasta / Vegetables and mushrooms / / Food Network - recipes / Asian cuisine

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