Vegetable Lo Mein

Name: Vegetable Lo Mein
Cuisine: Chinese
Ingredients: 8 ounces extra-firm tofu, well drained, blotteddry, and cut into ½-inch dice; 6 ounces white mushrooms, sliced; 2 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1 tablespoon vegetable oil; 5 scallions, minced; 1 carrot, peeled and thinly sliced on the diagonal; 2 teaspoons dark sesame oil; 8 to 12 ounces uncooked linguine; 2 cups small broccoli florets; ½ cup water or vegetable broth; 1½ teaspoons Asian chili sauce; ¼ cup wheat-free tamari, plus more if needed; ½ cup water or vegetable broth; ⅓ cup hoisin sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Linguine stands in for Chinese lo mein noodles in this popular noodle stir-fry. Vary the vegetables according to personal preference, substituting bok choy for the broccoli or shiitakes for the white mushrooms, if you like. For gluten-free, use gluten-free pasta.

Ingredients

⅓ cup hoisin sauce
¼ cup wheat-free tamari, plus more if needed
½ c

Asia
China
Pasta
Vegan

Method

In a small bowl, combine the hoisin, tamari, water, and chili sauce. Set aside.
Cook the linguine in a large pot of salted boiling water until it is al dente. About 4 minutes before the pasta is done cooking, add the broccoli and carrot. Drain the pasta and vegetables and return to the pot. Add the sesame oil and toss to coat.
Heat the vegetable oil i