Tofu-Vegetable Lo Mein
- Total Time
One-bowl dinners like this couldn’t be easier to make and more satisfying to serve on nights when you want to skip the meat.
vegetable broth½ cup(s)
orange zest½ tsp
orange(s)½ medium, Navel, peeled and chopped
low sodium soy sauce¼ cup(s)
uncooked whole-wheat spaghetti½ pound(s)
canola oil3 tsp
low-fat tofu14 oz, firm variety, drained and cut into 1/2 -inch cubes
mushroom caps8 oz, fresh, sliced
garlic clove(s)3 clove(s), medium, minced
uncooked asparagus1 pound(s), fresh, trimmed and cut into 1 1/2 -inch pieces
uncooked carrot(s)2 medium, thinly sliced on a diagonal
uncooked scallion(s)6 medium, chopped
- Combine the broth, orange zest, chopped orange, and soy sauce in a small bowl; set aside.
- Cook the spaghetti according to package directions; drain.
- Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Pour in 1 teaspoon of the oil, swirl to coat the pan, then add the tofu. Stir-fry until lightly golden, 4–5 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons oil to the skillet. Add the mushrooms and garlic; stir-fry until the mushrooms begin to soften, about 3 minutes. Add the asparagus and carrots; stir-fry until the vegetables begin to soften, 2–3 minutes. Add the tofu and the broth mixture and cook, stirring occasionally, until heated through, about 1 minute. Add the spaghetti and cook, tossing, until well mixed and heated through, 1–2 minutes. Remove the skillet from the heat and stir in the scallions. Yields 1 cup per serving.