Thursday, September 24, 2009

tofu & edamame lo mein

8 ounces whole-wheat spaghetti

1 package extra-firm tofu, well drained and cut into bite-size pieces

2 cups fresh or frozen shelled edamame

6 scallions, thinly sliced

2 medium carrots, cut into matchsticks

1/4 cup vegetarian oyster sauce

1/4 cup rice-wine vinegar

2 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

2 tablespoons canola oil

crushed red pepper flakes to taste

 

bring a large pot of water to a boil. add spaghetti and edamame and cook, stirring occasionally, until pasta is just tender. drain.

meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar has dissolved.

heat canola oil in a large skillet or wok over high heat.

add tofu and carrots and cook, stirring often, until tofu begins to brown and carrots are slightly softened, about 5-6 minutes.

add the pasta and edamame, cook 3-4 minutes.

turn off heat and add sauce. stir to combine.

serve immediately.

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