Vegetable Chow Mein
- Total Time
Tofu takes on the flavor of the foods with which it`s cooked. So spice it up, and don`t limit yourself to Asian flavors - try Cajun and chili seasonings.
garlic clove(s)1 clove(s), medium, minced
ground ginger1 tsp, minced
uncooked leek(s)1 medium, trimmed and sliced
uncooked carrot(s)1 medium, peeled and sliced
uncooked zucchini1 medium, trimmed and sliced
canned water chestnut(s)1 ¾ cup(s), drained
fresh mushroom(s)2 cup(s), sliced
firm tofu14 oz, cut into 1/2-inch cubes
cooked spaghetti4 cup(s)
cilantro2 Tbsp, chopped
- Heat a nonstick wok coated with cooking spray and sauté garlic and ginger. Add leek, carrot, zucchini and water chestnuts and stir-fry for 3 to 4 minutes. Remove and set aside.
- Coat wok with cooking spray and stir-fry mushrooms and tofu until browned. Remove and set aside.
- Coat wok with cooking spray and cook half the noodles, stirring often. Repeat with remaining noodles. Return vegetables, mushrooms and tofu to wok, toss and heat through.
- Serve sprinkled with cilantro.