Lovely Lo Mein
Ingredients:
- 3 lb Firm Tofu
- 1 lb Mushrooms
- 2 Zucchini
- 3 Carrots
- 0.5 lb Broccoli
- 0.5 lb Green Beans
- 18 oz Udon Wheat Noodle
- 1 tbsp Cornstarch
- 3 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 0.66 cup Water
- 1 tsp Vanilla
- 1 tsp Fresh Grated Ginger
- 1 tbsp Ketchup
Directions:
1. Drain the tofu and press between clean kitchen towels to remove excess moisture. Cut into bite-sized cubes.
2. Clean and slice the mushrooms, zucchini and carrots. Cut the broccoli into small florets and trim the green beans.
3. In a small bowl, whisk together the cornstarch, soy sauce, brown sugar, water, vanilla, freshly grated ginger and ketchup until smooth. Set aside.
4. Prepare the udon noodles according to package directions. Drain and set aside.
5. Heat a large nonstick skillet or wok over medium-high heat. Add the tofu and cook until lightly golden on all sides. Work in batches if necessary to avoid overcrowding the pan. Remove and set aside.
6. In the same skillet, add the carrots, broccoli and green beans along with a splash of water. Stir-fry for approximately 4–5 minutes, until the vegetables begin to soften.
7. Add the mushrooms and zucchini. Continue cooking for another 3–4 minutes, stirring frequently, until all the vegetables are tender but still have a little bite.
8. Return the tofu to the skillet and gently toss everything together.
9. Give the prepared sauce another good stir to redistribute the cornstarch, then pour it over the tofu and vegetables. Cook for 1–2 minutes, stirring constantly, until the sauce becomes glossy and slightly thickened.
10. Add the cooked udon noodles and gently toss until everything is evenly coated and heated through.
11. Serve hot in generous bowls, making sure everyone gets plenty of noodles, vegetables and tofu.
A big, beautiful pan of takeout-style lo mein without the takeout! And with three pounds of tofu, nobody's going home hungry.