This homemade Tofu Lomein is easy to make, and satisfies the craving for a takeaway – but has a ton less fat and calories. You can use egg noodles, or just plain spaghetti or linguini. You can also use any vegetables you have in the house – broccoli, snap peas, baby corn, Chinese greens, etc. The possibilities are endless! If you aren’t vegan or vegetarian, feel free to substitute prawns, chicken or beef for the tofu – just be sure to cook it all the way through before adding the noodles in the last step.

Tofu Lomein
Serves 4
Delicious, homemade, healthy lomein which satisfies your takeaway cravings with less fat and calories.
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Ingredients
  1. 1 block firm tofu
  2. 500g noodles (I used spaghetti)
  3. 1 red pepper
  4. 1 orange pepper
  5. 200g green beans, washed, trimmed, and cut in half
  6. 400g bean sprouts
  7. 2 cloves garlic, minced
  8. 1 tsp ginger paste
For the Sauce
  1. 4 tbsp soy sauce
  2. 3 tsp sugar (I used a sugar substitute)
  3. 2 tsp sesame oil
  4. 1 tsp ginger paste
  5. 1/2 tsp Sriracha, or more, to taste
Instructions
  1. Drain the tofu and place it on paper towels. Cover with further paper towels, and place something heavy, like a wooden cutting board or heavy skillet on top, to help drain the moisture. After 10-15 minutes, cut the block of tofu in half first, so that it's thinner, and then cut into bite sized cubes.
  2. In a small bowl, whisk together the sauce ingredients and set it aside.
  3. In a large pot of boiling water, cook the noodles according to package directions, but reduce the time by a minute or so, to al dente. Drain well.
  4. Cut the tops and bottoms of the peppers off and discard. Remove the inner core and seeds. Slice the peppers very thinly.
  5. Heat coconut oil in a large skillet. Place the garlic and 1 tsp ginger paste in the hot oil and cook for 20-30 seconds. Add the tofu, and stir to coat in oil, ginger and garlic. Cook, turning occasionally, until browned, around 10 minutes. Add the peppers and green beans and cook for approximately 5 minutes, until tender, but still crisp. Add the bean sprouts and stir to combine. After about 2 minutes of cooking the sprouts, add the noodles and the sauce. Stir to combine everything, and cook for a further minute or two, until everything is hot and coated in sauce.
  6. Serve with mixed seeds (I used pumpkin and sunflower).
The Pescetonian http://pescetonian.co.uk/

 

September 18, 2016  
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