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?Tofu Vegetable Lo Mein?Oil-free, quick to make and definitely yummy. I hope you all have a lovely Saturday ?. ?Recipe: Cut 1-14oz block of extra firm tofu (pressed and dry) into about 3/4-inch cubes and bake in oven on lined baking sheet 400F until golden and slightly crispy, about 20 minutes. Cook 4oz wide Lo Mein noodles as per packet directions. Whisk sauce: 1/3 cup low-sodium tamari or soy sauce, 1 tbsp + 1 tsp maple syrup (or to taste), 2 tbsp rice vinegar, 2 tbsp garlic chili sauce, 2 tbsp minced ginger, 1/4 tsp cayenne, 1 tsp sriracha (optional), salt to taste. Once tofu is ready, heat skillet and add sauce. Cook until sauce starts to bubble. Add baked tofu and 4 sliced scallions and keep stirring while heating. Quickly add cooked Lo Mein noodles and stir for another minute or so until heated through. Remove from heat and add cooked veggies of choice. (I added some blistered bell pepper and spinach.) Fold in 1/4 cup chopped roasted peanuts. Add a few squeezes of fresh lime.
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