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
Instructions
- 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
Nutrition Facts
Tofu Cabbage Lo Mein
Serving Size
4 g
Amount per Serving
Calories
354
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
10
g
Monounsaturated Fat
3
g
Sodium
971
mg
42
%
Potassium
1303
mg
37
%
Carbohydrates
38
g
13
%
Fiber
7
g
29
%
Sugar
20
g
22
%
Protein
18
g
36
%
Vitamin A
5488
IU
110
%
Vitamin C
212
mg
257
%
Calcium
217
mg
22
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.