Lo mein is an adaptable stir-fry and can be made with beef, chicken, shrimp or the tofu and vegetable combo used here. In lieu of fresh or dried lo mein noodles, this recipe calls for whole wheat spaghetti, which bumps up the protein and fiber, and is easy to find at any supermarket. Fresh ginger adds great flavor — and as a bonus it contains gingerol, a potent antioxidant and anti-inflammatory agent.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 14-ounce package extra-firm tofu, drained and cut into 1-inch pieces
- Freshly ground pepper
- 3 tablespoons vegetable oil
- 8 ounces thin whole wheat spaghetti
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce or vegetarian oyster sauce
- 1 12-ounce bag broccoli florets
- 1 red bell pepper, cut into thin strips
- 1 carrot, halved crosswise and cut into thin strips
- 1 red jalapeno pepper, sliced (remove seeds for less heat)
- 2 tablespoons finely chopped peeled fresh ginger
- 1 teaspoon toasted sesame oil
Instructions
- Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.
- Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.
Nutrition Facts
| Calories | 440 |
| Total Fat | 19 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 813 milligrams |
| Carbohydrates | 52 grams |
| Dietary Fiber | 10 grams |
| Sugar | 6 grams |
| Protein | 23 grams |
Reviews
Good recipe but definitely more than half an hour with all the prep. Plus a bit messier in terms of cleanup later. But, really tasty and healthy. Got great feedback from many people.
It was a lot of ingredients and a lot of prep. So unless you plan ahead, it is not a 30 minute meal. Very tasty and healthy though.
One of my favorite meals to make!!
Excellent Dish. I seasoned the vegetables though. I also used more than three stingy teaspoons of soy sauce. Other than that, It was superb. Definitely will make again.
This is an excellent dish. Very very tasty. The first time you make this, use less jalapeño chili. Definitely buy the oyster sauce and TOASTED sesame oil. Don’t substitute. When finishing the dish, timing is everything. You could cook the lo mein noodles (aka spaghetti) before everything is finished and leave it in the pot of hot water until final assembly. Cut the tofu into 1” cubes so they will distribute through the lo mein noodles.
It’s definitely worth all the chopping and dicing. It’s delicious. You’ll want to make it again right away.
Very good. Used shrimp in place of tofu and had to make a couple substitutions for what I had on hand, but overall a simple and delicious dish. Everyone from the 4-yr-old to the hubby gave it the thumbs up so will make again!
Love it
I omitted the oyster sauce and it was very good.
Cool
very flavorful and easy to make