Ingredients with Measurements:
- 8 oz. lo mein noodles
- 1 tbsp. vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 cup Hodo Soy Firm Tofu, cubed
- 1/4 cup soy sauce
- 2 tbsp. hoisin sauce
- 1 tbsp. rice vinegar
- 1 tsp. sesame oil
- 1/4 tsp. red pepper flakes
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook lo mein noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add sliced onion and minced garlic to the wok and sauté for 2-3 minutes.
4. Add sliced red and yellow bell peppers and broccoli florets to the wok and sauté for 5-7 minutes or until vegetables are tender.
5. Add cubed Hodo Soy Firm Tofu to the wok and sauté for an additional 2-3 minutes.
6. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes.
7. Pour the sauce over the vegetables and tofu in the wok and stir until everything is coated.
8. Add the cooked lo mein noodles to the wok and toss everything together until the noodles are coated in the sauce.
9. Season with salt and pepper to taste.
10. Garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 9g
Carbohydrates: 52g
Protein: 16g
Sodium: 1,200mg
Fiber: 7g
Sugar: 11g
Substitutions for ingredients:
- Lo mein noodles can be substituted with any type of noodles.
- Hodo Soy Firm Tofu can be substituted with any type of tofu or protein.
- Red and yellow bell peppers can be substituted with any type of bell pepper or vegetable.
Variations:
- Add sliced mushrooms to the wok for an extra umami flavor.
- Use Hodo Soy Spicy Yuba Strips instead of tofu for a spicy kick.
- Add a tablespoon of honey to the sauce for a sweeter flavor.
Tips and tricks:
- Make sure to cook the vegetables until they are tender but still have a bit of crunch.
- Use a non-stick wok or skillet to prevent sticking.
- If the sauce is too thick, add a splash of water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter for family-style dining.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Serve with a side of steamed rice or a side salad.
Suggested side dishes:
- Steamed rice
- Side salad with ginger dressing
- Stir-fried bok choy
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water before adding them to the wok.
- If the vegetables are too crunchy, add a splash of water to the wok and cover with a lid to steam them until tender.
Food safety advice:
- Make sure to cook the vegetables and tofu to the appropriate temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lo mein is a Chinese dish that originated in the Guangdong province. It is a popular dish in Chinese-American cuisine.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of spice from the red pepper flakes.
Serving suggestions:
Serve hot and enjoy as a main dish.
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