Recipe of the month: Vegetable Lo Mein

This is a very good and very easy vegetarian recipe. It doesn’t take very long to put together and it is very delicious. There are some extra notes and tricks in the link PDF that you can download that should help the first time you make the recipe. Bon appetit!

Ingredients

The Sauce

3 tablespoons tamari soy sauce
2 tablespoons Asian sesame oil
1 tablespoon sherry
¼ cup vegetable stock
1 teaspoon sugar
1 teaspoon cornstarch
8 ounces spaghetti

The Rest

1 tablespoon Asian sesame oil
1 tablespoon canola oil
2 pieces ginger
2 garlic cloves
8 ounces tofu (extra firm), drained
1 onion, chopped (not too small)
¾ cup carrots, cut into matchsticks
2-4 scallions, cut into matchsticks
salt, to taste

Method

Place the sauce ingredients in a cup and stir well to dissolve cornstarch.

Bring a large quantity of water to boil in a stock pot. If you are using fresh noodles, cook just a few minutes, until al dente, or cook the spaghetti about 5-7 minutes, also until al dente. In either case be certain not to overcook the noodles. Drain them thoroughly in a colander. Pour one tablespoon sesame oil on the noodles and toss well. Set noodles aside.

Add onions and carrots to pan and cook 2-3 minutes. Remove from pan and set aside. Be sure to use a nonstick pan.

In same nonstick pan, heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger and
garlic pieces, and cook 2 minutes. Remove and discard them; they are just meant to flavor the oil. Add the tofu to the skillet and cook until golden brown.

Add tofu, onions, carrots, scallions, and sauce mixture to the noodles. Use tongs to mix. Toss well and cook until hot throughout, about 3 minutes. Season lightly with salt.