Tofu lo mein
I love Chinese food, but man some places use soo much oil it's literally pooling in the container.. bleh! Also my go to pick up on the way home from the gym place Mings II is closed!! So sad :( Anyway, this is a great lo mein swap and to make it even healthier last night I made it with soba noodles instead of lo mein noodles. Soba noodles are made from buckwheat and are super healthy/tasty and pick up the flavor of the sauce nicely. Soba noodles also cook in 4 minutes so this is a super quick and easy meal! Also I'm always saying to use olive oil spray. I bought on of these things and it rocks. You add your favorite olive oil, pump it and spray away! super easy and you know what you are getting, no scary additives! :) Ok onto the recipe!
Tofu lo mein (makes 2 servings... maybe 3 for normal people but I eat a lot)
1 bundle lo mein noodles or soba noodles (not all come in pre-serving bundles... so 2 servings from a package)
1 Tbs fish sauce
2 Tbs low sodium soy sauce
1/4 cup chicken broth
1/2 to 1 tsp red pepper flakes
olive oil spray
1 tsp chopped garlic
1 lb extra firm tofu, drained and squeezed
1/2 package fresh sliced baby bella mushrooms (or a can of oyster mushrooms)
1/2 onion
1 to 2 cups brocolli/carrot frozen mixture
In a bowl mix together fish sauce, soy sauce, chicken broth, and red pepper flakes, set aside.
Drain tofu and wrap in paper towels, place on a plate with another weighted plate on top to squeeze out excess water. Cut into bit size cubes.
Heat wok on high and spray with olive oil, add garlic and sauté 30 seconds, add tofu and let brown, then flip to brown other sides.
In the mean time, bring water to boil and cook soba noodles, drain and set aside.
Add chopped onions and sliced mushrooms to tofu mixture, continue to stir.
Microwave broccoli carrot mixture 1-2 minutes then add to tofu mixture, continue to stir.
Once veggies are cooked through, add drained soba noodles and sauce. Stir and let simmer another minute, then serve it up!
PS the sauce for this came from the lovely lady over at Ella says opa!
Tofu lo mein (makes 2 servings... maybe 3 for normal people but I eat a lot)
1 bundle lo mein noodles or soba noodles (not all come in pre-serving bundles... so 2 servings from a package)
1 Tbs fish sauce
2 Tbs low sodium soy sauce
1/4 cup chicken broth
1/2 to 1 tsp red pepper flakes
olive oil spray
1 tsp chopped garlic
1 lb extra firm tofu, drained and squeezed
1/2 package fresh sliced baby bella mushrooms (or a can of oyster mushrooms)
1/2 onion
1 to 2 cups brocolli/carrot frozen mixture
In a bowl mix together fish sauce, soy sauce, chicken broth, and red pepper flakes, set aside.
Drain tofu and wrap in paper towels, place on a plate with another weighted plate on top to squeeze out excess water. Cut into bit size cubes.
Heat wok on high and spray with olive oil, add garlic and sauté 30 seconds, add tofu and let brown, then flip to brown other sides.
In the mean time, bring water to boil and cook soba noodles, drain and set aside.
Add chopped onions and sliced mushrooms to tofu mixture, continue to stir.
Microwave broccoli carrot mixture 1-2 minutes then add to tofu mixture, continue to stir.
Once veggies are cooked through, add drained soba noodles and sauce. Stir and let simmer another minute, then serve it up!
PS the sauce for this came from the lovely lady over at Ella says opa!
Posts
0 chews:
Post a Comment