Name: Tofu Cabbage Lo Mein
Ingredients: 1 pound tofu (extra firm, cut into 1-inch cubes); 3 tablespoons grapeseed oil (divided, or other neutral high-heat oil); 1 tablespoon cornstarch; 1 teaspoon ground ginger; 1 8 oz lo main noodles (or 5 oz rice noodles); 3 teaspoons rice vinegar (divided); 3 teaspoons sesame oil (divided); 1 shake Tabasco (or other hot sauce); ½ teaspoon agave; ¼ cup soy sauce (or tamari); 3 tablespoons agave; ¼ cup water; 8 oz mushrooms (thinly sliced); 1 teaspoon fresh ginger (peeled and grated); 2 garlic cloves (peeled and minced); 1 head broccoli (cut into small florets (approximately 3 cups); 1 red pepper (seeded and sliced); ½ Napa Cabbage (thinly sliced); 1 carrot (peeled and sliced); 1 cup fresh spinach

Heat the oven to 425°, and line a sheet pan with parchment paper
In a medium-sized bowl, whisk together 1 tablespoon of olive oil and cornstarch, and sprinkle with ground ginger, salt and pepper. Add the tofu to the cornstarch mixture, and gently toss until tofu is evenly coated. Place the tofu onto the sheet pan, and bake until it’s done, approximately 25-30 minutes. Turn the tofu over every 10 minutes while it’s baking
While the tofu is baking, cook the noodles in a large pot of boiling, salted water until tender, about 4 minutes, or according to package instructions
While the noodles are cooking, stir together, in a medium-sized bowl, the rice vinegar, 1 teaspoon of sesame oil Tabasco, and agave. Set aside
When the noodles are cooked, drain and combine with the into the rice vinegar mixture, to keep the pasta from sticking together. Set aside
In a small bowl, make the sauce. Combine the soy sauce, agave, 2 teaspoons of sesame oil, and water. Set aside
Add the mushrooms, ginger, and garlic to a large skillet, or a wok, and heat it to medium/medium-high, covered. After 2-3 minutes, check for water in the pan. If there is none, add ¼ cup of water, and cook until the water comes to a simmer
Add the broccoli and pepper, and cook for another 2-4 minutes, until the broccoli starts to cook through
Add the cooked tofu, cabbage, carrots, and sauce. Mix, and bring to a simmer. Cook for two minutes, covered.
Check that the vegetables are cooked to your liking. Mix in the spinach, and serve

Tofu Cabbage Lo Mein

Ingredients

Instructions

The Latest Recipes

Search Categories by Course or Cuisine

Search by Keyword

Subscribe to Chef Bill's Channel!

Follow Chef Bill on Instagram!

chefbillcollins

Don't Miss a Thing!

Sign Up For Email Updates

Success!