INGREDIENTS:
Tofu Marinade:
1 Tbsp rice wine vinegar1/4 cup low sodium soy sauce
2 tsp sugar ( I used turbinado)
Lo Mein Sauce:
1/2 cup low sodium soy sauce
1 cup hot water
1 cup low sodium vegetable broth
2 tsp sugar (I use turbinado)
1 Tbsp sesame oil
1/8 tsp ground black pepper
2 Tbsp organic cornstarch (I got mine at key food in forest hills)
Lo Mein Ingredients:
14 oz. extra firm organic tofu, pressed for 30 minutes , and cut into 1/2″ rectangles1 box whole grain spaghetti, cooked al dente
3 Tbsp Avocado Oil, divides
2 garlic cloves, minced
1-1/2 tsp fresh ginger paste (about 2″ ginger, peeled and grated)
6 scallions, white and light green parts, thinly sliced
1 cup shredded carrots
2 cups baby bok Choy, roughly chopped
1 cup broccoli florets
1 small zuchinni, julienned
2 cups snow peas, roughly chopped
10 oz. box of mushrooms, sliced
DIRECTIONS:
For the marinade, combine the soy sauce, sugar and vinegar in a mixing bowl and gently mix in the tofu and marinade or one hour in the refrigerator.
To make the sauce, combine the hot water with sugar in a large mixing bowl or Pyrex measuring cup and stir until dissolved. Add the rest of the sauce ingredients, whisk to combine. In a small bowl add 2 Tbsp of sauce and cornstarch and whisk to combine then add it back to the bulk of the sauce and set aside.
Add 2 Tbsp of oil to a very large wok or frying pan with high edges. On medium high heat, stir fry green onions, garlic, ginger, carrots and mushrooms for about 2 minutes continuing to stir. Then add the bok choy, broccoli, snow peas and stir fry for an additional 2 min. Finally add zucchini and stir fry for an additional min. Add half of the spaghetti and half of the sauce mixture. And stir until everything is coated and sauce thickens about 2-3 min.
In a separate pan. Heat 1 Tbsp of oil and swirl to coat. Stir fry tofu without the marinade until golden brown. Add the rest of the spaghetti and sauce and stir to combine. Stir until sauce thickens. Add the tofu to the veggie mixture and stir to combine. Serve garnished with green onions. Enjoy!
Serves: 12
Serving Size: 1 Cup
WW Freestyle Points: 5
** original recipe adapted from Fearless Home Maker.
