This Lo Mein recipe is gluten-free, vegan, nutritious, and lightning-fast! Yum!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dinner
Cuisine: Asian
Author: Valerie Mates
Ingredients
2-4tablespoonsoila neutral-tasting oil such as canola
1poundextra-firm tofumy current pick is SoyBoy brand
8ouncesof uncooked spaghettigluten-free if desired, broken into pieces (breaking it is easiest by bending the unopened box of spaghetti in a couple of places)
about 2 cups shredded carrotsyou can sometimes find pre-shredded or julienned carrots at the grocery store, or you can quickly grate them with the grating attachment of a food processor
Cut the tofu into about 32 triangles -- see pictures.
Put the tofu and oil into a large frying pan or wok. Turn the heat to medium-high and cook the tofu until the bottom is starting to turn brown. Then flip it to the other side and cook that side, too, until it is starting to brown.
Meanwhile, start cooking the broccoli.
Meanwhile, put all of the sauce ingredients except for the water into a small mixing bowl or measuring cup. Stir until the cornstarch is mixed in, then add the cold water and stir again.
When the tofu is cooked, add the carrots and the sauce.
When the broccoli is cooked, drain it and add it to the tofu mixture.
When the pasta is cooked, mix everything together.