LO MEIN WITH TOFU, SNOW PEAS AND CARROTS
Make and share this Lo Mein with Tofu, Snow Peas and Carrots recipe from Food.com.
Provided by KitchenCraftsnMore
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat water to boiling and add ramen noodles (reserve flavor packets).
- Cook two minutes.
- Drain noodles, reserving 1/4 cup noodle cooking water.
- Meanwhile, in nonstick skillet, heat oil over med-high heat until very hot.
- Add tofu and cook 5-6 minutes or until lightly browned, stirring occasionally.
- Add snow peas and green onions to skillet; cook 3-5 minutes or until veggies are tender-crisp, stirring frequently.
- Stir in carrots, stir-fry sauce and contents of 1 ramen noodle flavor packet and cook 2 minutes or until carrots are tender (Discard remaining ramen flavoring packet or save for another use).
- Reserve some bean sprouts for garnish.
- Add noodles, reserved noodle water, and remaining bean sprouts to skillet and cook 1 minute, stirring.
- Sprinkle with reserved sprouts and serve.
Nutrition Facts : Calories 171.5, Fat 8.2, SaturatedFat 1.4, Sodium 512.8, Carbohydrate 15.8, Fiber 3.9, Sugar 7.2, Protein 11.6
VEGETABLE LO MEIN WITH CRISPY TOFU
This Vegetable Lo Mein with Tofu is super versatile, easy to throw together, and will be on the table in 30 minutes!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 - 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.
- Cook the noodles according to package directions, set aside.
- In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.
- Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.
- right away with bean sprouts and fresh cilantro for garnish.
- Serves 4
- leftovers in the refrigerator for up to 5 - 6 days. Or keep in the freezer for up to 3 months (defrost before heating).
- Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.
Nutrition Facts : Calories 413 calories, Sugar 11.6 g, Sodium 810.4 mg, Fat 12.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 61.2 g, Fiber 9.6 g, Protein 19.7 g, Cholesterol 0 mg
CARROTS AND SNOW PEAS
This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.
Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
VEGETABLE PAD THAI
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. -Sara Landry, Brookline, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,
Nutrition Facts : Calories 404 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 951mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 9g fiber), Protein 20g protein.
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