Lo Mein is one of my favorite Chinese dishes. In part, this is because it lends itself to so many different options. You really can include almost anything you like. It also makes a wonderful vegetarian dish, perfect for Meatless Monday.
For this version, I did a take on spicy orange chicken, using firm tofu instead. This was my first time using tofu and was very happy with how it turned out. It really soaked in the spicy orange sauce, which paired very well with all the vegetables I added. It worked out to only 320 calories with 3 grams of fat and 4 of fiber.
Spicy Orange Tofu Lo Mein
Makes 6 servings
14 ounces firm tofu, cut into bite-size pieces
3/4 cup orange juice concentrate, thawed, divided
3 tablespoons cornstarch
1 tablespoon fresh ginger, grated
1 tablespoon garlic chili sauce (I love Sriracha)
8 ounces whole wheat spaghetti
3/4 cup vegetable stock (you can use chicken stock)
2 teaspoons sesame oil, divided
1/2 sweet red pepper, diced
1/2 pound snow peas, cleaned
4 ounces shiitake mushrooms
3 medium carrots, sliced
2 stalks bok choy, chopped (keep the leaves separate from the stems)
1/2 a small yellow onion, sliced
1 bunch green onions, sliced
In a bowl or bag, toss tofu with 1/2 cup of the orange juice concentrate, cornstarch, ginger and chili sauce. Refrigerate and let marinate for about 1 hour.
Prepare spaghetti to al dante, drain, and set aside.
Drain tofu, reserving marinade.
In a large skillet, combine marinade, stock and remaining concentrate and cook over medium-high heat until it reduces and thickens.
Meanwhile, in a large skillet, heat 1 teaspoon oil and add tofu. Saute until browned and heated through.
In a large wok, heat 1 teaspoon sesame oil over medium-high heat and saute red pepper, peas, onion, green onion, mushrooms, bok choy stems and carrots. Cook until tender but still crisp.
Add bok choy leaves, tofu, spaghetti and sauce to the wok and stir to combine.
Deal of the Day: Woks are wonderful tools for cooking almost anything, not just Chinese.