Tofu LoMein

As many of us move to a more plant-based diet, we still yearn for flavorful and fulfilling meals.  Though many complain that tofu is so much of a blank flavor canvas, the trick is to know how to flavor and texture it.

This lo mein sauce has loads of umami flavor.  The tofu itself is seasoned with garlic and onion and its surface is crisped up by tossing with just a dash of cornstarch before stir frying.  The textures of the tofu, crisply stir fried veggies and toothy fresh noodles all complement the rich sauce that unites the dish.

1/2 lb fresh lo mein noodles

Sauce:

1/4 cup hoisin sauce

1/4 cup pale dry sherry

2 Tbsp soy sauce

2 Tbsp honey

1 Tbsp sesame oil

1 tsp chili paste with garlic

1 orange pepper, sliced

1 onion, sliced

1 doz baby bak choy, halved

2 cloves garlic, minced

1/2-inch fresh ginger, peeled and minced

8 oz mushrooms, sliced

14 oz block extra firm tofu

2 Tbsp corn starch

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

Toasted sesame seeds for garnish

Whisk the sauce ingredients together in a small bowl. Slice the tofu into 1/2 inch slices and lay them out on one half of a kitchen towel. Wrap the other half of the towel over the tofu slices and place a large cutting board on top of the tofu. Weigh it down with a few cans of canned goods.

Meanwhile, heat a wok to smoking and carefully add a dash of canola oil. Stir fry the mushrooms and cook until they release what water they will. When the mushrooms have browned a bit, Set them aside in a bowl.

Now stir fry the orange pepper and onion until the veggies have softened up a bit. Add the garlic and ginger and cook for another 2 to 3 minutes. Set the veggies aside with the mushrooms. Add the bok choy to the wok with a dash of canola oil and stir fry just until soft. 

Set aside in the bowl with the other veggies.

Gently fold the tofu with the corn starch garlic powder and onion powder and salt in a medium bowl. Mix well to coat all the surfaces.

Heat the wok again to smoking and carefully add a dash of olive oil. Tip in the tofu and stir fry, shaking often, to make sure the tofu cubes do not clump together. If the mixture is too dry add a dash more canola oil. Stir fry the tofu until the tofu crisps up a bit and browns. Set the tofu aside in the bowl with the veggies.

Tip the noodles into the wok and heat through, stirring with a dash of canola oil.  Set the noodles aside with the veggies.

Finally, reheat the wok and add the sauce. Bring the sauce to a gentle boil. Return the noodles and veggies to the wok and toss with the sauce.  Heat through.  Serve lo men garnished with sesame seeds. 

Serves 4-6.