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1 lb. firm tofu, drained
Sauce:
1 lb. lo mein noodles, or linguine
Drain and cut tofu into 1/2" cubes. Slice all vegetables except snow peas very thin. Boil noodles until tender but not soft.
Put half the oil into a wok or large skillet, adding 2 slices of ginger and 1 clove garlic. Cook over medium high heat until lightly browned, then remove ginger and garlic and discard.
Add cooked noodles and first 5 sauce ingredients to pan. Toss until noodles are coated with sauce. Put into a serving dish and place in a warm oven.
Put remaining oil, ginger, and garlic into pan, brown lightly and then remove ginger and garlic and discard. Add tofu and stir-fry 1 or 2 minutes. Add vegetables 1 at a time, and wait a minute or two before adding next one, in the following order:
onion
Cook until crisp-tender, then add soy sauce, scallions and snow peas. Cook very briefly. Snow peas should be bright green and crisp.
If there is too much liquid in the pan, remove veggies, and add a teaspoon or two of corn starch to thicken.
Mix veggies with noodles, pour sauce over all, and serve.
Posted by Maxine in RI
Nutritional Info Per Serving: N/A
1 cup sliced mushrooms
1 cup scallions, sliced fine
1 cup bok choy or Chinese cabbage
1 cup sliced carrots (julienned for authenticity)
1/4 lb. snow peas
2 cloves garlic, crushed
4 slices fresh ginger, about 1/4" thick
1/4 cup soy sauce
1/4 cup dry sherry
1/2 tsp. 5-spice powder
1 tbsp. lemon juice
3 tbsp. oil
2 tbsp. soy sauce
carrot
bok choy
mushroom