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Vegetable Tofu Lo Mein

Ingredients
  Bean sprouts 1⁄2 Cup (8 tbs)
  Carrot 1⁄2 Cup (8 tbs), julienned
  Green onions 1⁄2 Cup (8 tbs), sliced, reserve 1 tablespoon for garnish (Scallions)
  Instant vegetable broth and seasoning mix 1 Ounce, dissolved in 1/2 cup warm water (1 Packet)
  Creamy peanut butter 2 Tablespoon
  Reduced sodium soy sauce 1 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Pepper 1 Dash
  Firm tofu 1⁄4 Pound, cubed
  Hot cooked spaghetti 1 1⁄2 Cup (24 tbs)
Directions

MAKING
1.Take a 10 inch non stick skillet and spray it with nonstick cooking spray and heat.
2. Add in bean sprouts, carrot and stir cook over medium to hihg heat for about 2 minutes unitl the sprouts soften.
3.Add in scallions and mix well.
4. Cook for 1 minute until the carrots are tender yet crisp.
5. Take a mixing bowl and using a wire whisk beat together peanut butter, broth mix, cornstarch, soy sauce, pepper and mix this with the vegetable mixture.
6. Also add in the tofy and stir.
7. Cook over medium heat until the mixture thicken, for about 5 minutes.
8. Add the spaghetti and and toss well.

SERVING
9. Take a serving bowl and rasnfer spaghetti mixture into this and serve garnished with reserved scallions.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Kids
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2

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