Real African Dishes: [MC-AllEthnic-Recipes] Robins Quick Lo-Mein

Sunday, March 18, 2012

[MC-AllEthnic-Recipes] Robins Quick Lo-Mein - Vegan

* Exported from MasterCook *

Robins Quick Lo-Mein - Vegan

Recipe By :Vegan on the Cheap by Robin Robertson
Serving Size : 4 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces extra-firm tofu -- drained and pressed
1 tablespoon cornstarch
Salt
2 tablespoons canola -- or other neutral oil
2 garlic cloves -- minced
2 teaspoons grated ginger
1 medium carrot -- shredded
4 scallions -- (green onions), to 5, chopped
4 cups shredded green cabbage -- (or napa cabbage or bok choy)
1 1/2 cups sliced mushrooms
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon ketchup
1 teaspoon toasted sesame oil
4 cups cooked spaghetti -- or linguine (or reconstituted ramen)

1. Cut the tofu into 1/2-inch dice. Toss with the cornstarch and 1/4
teaspoon of salt and set aside.

2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the tofu and cook until golden brown all over, about 7 minutes. Remove
from the skillet and set aside.

3. Add the remaining oil to the same skillet over medium-high heat. Add
the garlic, ginger, carrot, scallions, cabbage, and mushrooms. Season with
salt and stir-fry to soften, 4 to 5 minutes.

4. Stir in the soy sauce, rice vinegar, ketchup, and sesame oil. Add the
reserved tofu and the cooked noodles. Toss to combine, adding a bit of
water (or extra sauce) if the mixture is too dry. Taste and adjust the
seasonings. Serve hot.

Serves: 4, but can be easily stretched by adding extra noodles or veggies,
in which case you'll want to double the sauce ingredients so there's
enough to coat everything.

Note: Enjoy as is, or garnish with regular toasted or black sesame seeds
or chopped parsley or cilantro. For a spicy version, add a drizzle of
sriracha. Instead of tofu, you could instead add seitan or tempeh — or
leave them all out in favor of more vegetables.
It's a great way to use up leftover spaghetti or linguine, as you only
need about 4 cups of cooked pasta for this recipe. (You can even use
reconstituted ramen noodle bricks if you have them on hand. Just throw
away the seasoning packets, break the bricks into pieces, and place them
in a heatproof bowl. Cover them with boiling water and set aside to
reconstitute.)
You can easily swap out different vegetables according to what you have in
the fridge. Instead of (or in addition to) the cabbage, you could use
broccoli, snow peas, green beans, etc. If you have leftover steamed
veggies, this is a great way to use them.

ChupaNote: I left out the salt, soy sauce has plenty, and added a generous
teaspoon to the oil and tofu. The tofu I had frozen, defrosted, and
drained. It has a more firm texture for stir-frying.

Cuisine:
"Asian"
Source:
"Robin's Vegan Planet blog"
S(Formatted by Chupa Babi):
"March 2012"
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Per Serving (excluding unknown items): 435 Calories; 16g Fat (32.5%
calories from fat); 21g Protein; 55g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 852mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean
Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0