Lo Mein with Tofu
You can never have too many main course recipes, so give Lo Mein with Tofu a try. Watching your figure? This dairy free and pescatarian recipe has 449 calories, 30g of protein, and 10g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of pepper, rice vinegar, water-packed tofu, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.
Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan.
Let stand for 30 minutes. Discard paper towels.
Cook pasta in boiling water until al dente; drain.
Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu.
Heat a large cast-iron skillet over medium-high heat.
Add 1 tablespoon canola oil to pan; swirl to coat.
Add tofu to pan; cook 4 minutes on each side or until golden.
Remove from pan; cut into bite-sized pieces.
Combine oyster sauce and next 3 ingredients (through vinegar) in a small bowl, stirring well.
Heat a wok or cast-iron skillet over medium-high heat.
Add remaining 1 tablespoon canola oil to pan; swirl to coat.
Add onion; stir-fry 2 minutes or until lightly browned.
Add cabbage, carrot, and garlic; stir-fry 2 minutes or until cabbage wilts. Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat.
Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated.
Sprinkle with green onions.