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Title: Vegetable Lo Mein

12 oz. Chinese noodles or linguine
2 t toasted sesame oil
2 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch dice
4 - scallions, chopped
2 1/2 C napa cabbage, shreeded (can substitute bok choy)
1 - small carrot, shredded
1 1/2 C snow peas
1 - clove garlic, minced
2 t fresh ginger, minced
3 T soy sauce

Cook the noodles according to the package directions. Drain and place in a large bowl. Add the sesame oil and toss to coat evenly. Set aside.

Stir-fry the tofu in 1 tablespoon peanut oil until golden brown all over, 3-5 minutes. Set aside.

Reheat the skillet, add 1 tablespoon peanut oil, and stir-fry the scallions and cabbage for 1 minute to soften slightly. Add the carrot, snow peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon of the tamari and stir-fry until the vegetables are tender, about 3 minutes.

add the noodles, tofu, and remaining 2 tablespoons soy sauce, tossing to combine.

From Vegan Planet
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