Vegetable Lo Mein

About the Recipe

Ingredients

Makes 4 Servings

udon noodles (1 8-ounce package)
reduced-sodium soy sauce, divided (3 tbsp.)
rice vinegar (1 tbsp.)
arrowroot (1 tbsp. plus 2 tsp.)
extra-firm tofu, pressed and cut into 1/4-inch slabs (8 ounces)
vegetable broth, divided (1 cup)
hoisin sauce (3 tbsp.)
chili puree with garlic (1/2 tsp.)
grated fresh ginger (1 tbsp.)
garlic, minced (3 cloves)
red bell pepper, thinly sliced (1)
celery stalks, thinly sliced on a diagonal (2)
broccoli florets (1 cup)
sugar snap peas (1 cup)

Directions

1. Cook the dry udon noodles according to package directions. Drain and set aside. 

   
   
   

2. In a large bowl, combine 2 tablespoons soy sauce, vinegar, and 2 teaspoons arrowroot. 

   
   
   

3. Mix well. Press and cut tofu into 1/4-inch slabs. Add to sauce and mix gently. Let stand for 15 minutes. Preheat oven to 375 F (190 C).

   
   
   

4. In a measuring cup, combine the remaining 1 tablespoon soy sauce, 1 tablespoon arrowroot, 1/2 cup broth, hoisin sauce, and chili puree. Mix well and set aside.

   
   
   

5. Place tofu on a baking sheet. Bake until light brown, about 30 minutes, turning once. Remove tofu and set aside.

   
   
   

6. Heat 1/4 cup broth in the wok. Add the ginger and garlic and stir-fry for 30 seconds. 

   
   
   

7. Add the bell pepper, celery, and broccoli. Stir-fry for 1 minute. Pour in the remaining 1/4 cup broth, cover, and steam vegetables for 2 to 3 minutes. 

   
   
   

8. Add the sugar snap peas, cover, and steam for 1 to 2 minutes. Add the tofu and stir-fry for 1 minute. 

   
   
   

9. Pour in the sauce and turn to coat the tofu and vegetables. Add the cooked udon noodles and turn to cover the noodles with sauce.

   
   
   

Nutrition Facts