Vegetable Lo Mein with Tofu (can be made gluten free)

Ingredients: 

12 ounces Chinese noodles or linguine

2 teaspoons toasted sesame oil

2 tablespoons neutral vegetable oil

8 ounces extra-firm tofu, drained and cut into 1/2  or 1/4 inch dices

4 scallions, chopped

2 1/2 cups shredded napa cabbage

1 small carrot, shredded

1 1/2 cups snow peas, strings removed

1 garlic clove, minced

2 teaspoons grated fresh ginger

3 tablespoons low-sodium tamari

Instructions:

1.) Cook noodles according to package directions. Drain and place in a large bowl then add sesame oil and toss to coat evenly. Set aside

2.) Heat 1 tablespoon vegetable oil in a large skillet. Add tofu and stir-fry until golden brown all over, takes about 5 minutes. Remove from skillet and set aside.

3.) Reheat the skillet over a medium-high heat with the remaining 1 tablespoon vegetable oil. Add scallions, cabbage, and stir-fry for 1 minute to soften slightly. Add carrot, snow peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon of the tamari and stir-fry until the vegetables are tender, takes about 3 minutes. Add the noodles, tofu, and remaining 2 tablespoons of tamari, tossing to combine.

4.) Serve Hot.

Nutrients: 

I found this recipe in a cookbook which did not list the nutrient contents however the cookbook is called Vegan Planet if you are interested in other recipes it may contain.

Final Product:

Side Note: 

Serves 4