My favorite part of this recipe is the seared, crispy tofu, but I also feel wonderful knowing I am filling my bowl with whole grain noodles, water and fiber-rich vegetables, and not too much oil. It's the perfect plant-forward recipe and is almost entirely vegan (all but the oyster sauce). It's filling, fibrous, and fabulous!
Start by washing and prepping all your vegetables. Dice the garlic, slice to green onions, cut the carrot into circles, half-circles, or sticks, and do the same with the mo gua. If you can't find mo gua, or fuzzy melon, in your stores, try substituting cabbage, bell peppers, mushrooms, or broccoli.
Start the water for the spaghetti at this time as well.
Also, wash your sprouts!
Also, press tofu for 10 minutes. Then cut into cubes and marinate for 10 minutes.
When it's time to cook, add the spaghetti to the water, add the oil and garlic to the wok, and add the tofu to the frying pan. Hopefully, you have a big enough stove to manage all three!
Cook the veggies according to the recipe.
Sear the tofu in 1 tbsp of oil.
Once the veggies are soft, add the sauce, cornstarch slurry, and noodles. Stir well to coat everything evenly.
Serve tofu on top of lo mein and top with hot sauce or sesame seeds.
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