Tofu Lo Mein Recipe

Baked Spring Rolls and LowFat Lo Mein FatFree …

WEBMay 22, 2010 · Place into a medium-sized bowl. In another bowl, combine the soy sauce, water, rice vinegar, and sesame oil. Pour over the tofu, …

Rating: 5/5(10)
1. Cut the cabbage in quarters lengthwise and cut out and discard the hard core. Slice two of the quarters thinly, and reserve the other two for another use. Cut the carrot into thin matchsticks about 1-inch long. Mix the cabbage with the carrot in a large bowl and stir in the sabal oelek (chili paste).
2. Cut the tofu into 1/4-inch thick slices. Lay them out on a double-layer of paper towels. Top with another double layer of towels and gently press down on each slice with your hands to remove as much moisture as possible. Remove from paper towels and cut into tiny, 1/4-inch cubes. Place into a medium-sized bowl. In another bowl, combine the soy sauce, water, rice vinegar, and sesame oil. Pour over the tofu, stirring gently (I used my hands) to distribute the sauce without breaking up the tofu.
3. Preheat oven to 375 F. Place one spring roll wrapper on your work surface with a corner toward you. (Keep the remaining wrappers covered to prevent them from drying out.) Place a heaping tablespoon of the cabbage mixture in the center and top it with a line of tofu cubes. Bring the bottom corner over the filling and the two sides in, forming an envelope-like packet. Moisten the top corner with a little water and roll up from the bottom, pressing the edge to seal. Place seam-side down on a baking sheet lined with a silicone mat or parchment paper. Repeat with remaining ingredients.
4. Bake for 6-9 minutes. Turn over and bake for another 6-10 minutes or until golden brown. Serve with a sweet and sour dipping sauce such as Apricot Duck Sauce.

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Vegan Lo Mein with Tofu ShortGirlTallOrder

WEBApr 30, 2020 · Remove the tofu from the wok and set aside in a bowl. Add the remaining 1 tablespoon of sesame oil to the wok followed by the …

Rating: 4.8/5(28)
1. To begin, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture. At the same time, bring a pot of water to a boil and cook the noodles according to the package instructions.
2. While the tofu is being pressed, slice all the veggies and make the stir fry sauce. To make the sauce, simply whisk together the soy sauce, dark soy sauce, rice wine vinegar, brown sugar, white pepper, and optional sriracha in a small bowl.
3. Once the ingredients are prepped, cut the pressed tofu into 1 inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to toss the tofu until evenly coated.
4. Next, add 1 Tbsp of sesame oil to a wok and turn on the heat. Once the oil is hot, add in the tofu and stir fry for 10-15 minutes until the tofu is browned and crispy on the outside. In the last minute, add in 1 Tbsp of soy sauce to flavor the tofu. Remove the tofu from the wok and set aside in a bowl.

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