Recipe - Lo Mein Recipe

One half pound Extrafirm tofu [delete or
substitute other ingredient
such as ff TVP, etc.]
1 tablespoon Dark sesame oil [or veg. oil
spray or none if not using
tofu]
6 cup Vegetable broth
1 tablespoon Finely minced or grated
fresh ginger
1 lg Clove garlic, finely minced
3 tablespoon Stirfry sauce or teriyaki
sauce
1 pack (1lb) frozen mixed
Orientalstyle vegetables
(unseasoned) [or, of
course, add fresh veggies]
1 pack (9or 10oz) fresh fettucine
pasta
2 Scallions, diagonally cut or sliced up

This is from _Vegetarian Express_ (by Nava Atlas and Lillian Kayte), and is
designed to be a very fast and easy recipe.

1. Cut the tofu into 1/2inchthick slices and blot between paper towels or
a clean tea towel, then cut into 1/2inch dice. Heat the sesame oil in a
skillet and saute the tofu over medhigh heat until golden on all sides,
45 minutes. [I've used a light coating of veg. oil spray successfully.]

2. Bring the veg. broth to a simmer in a large soup pot. Add the ginger and
garlic, and simmer for 2 minutes. STir in the stirfry sauce or teriyaki
sauce and vegetables, bring to a boil and cook 1 minute.

3. Stir in the fettucine anc cook 4 minutes or according to pkg.
directions, until al dente.

4. Gently stir the tofu into the mixture in the soup pot. Serve immediately
in deep bowls, topping ea. serving with a scattering of scallions.

(I usually use udon or soba instead of processed wheat pasta.)

Posted to fatfree digest V96 #279

From: dnation@juno.com (Deborah B Nation)

Date: Wed, 09 Oct 1996 15:44:16 EDT