Shredded Tofu Lo Mein
This recipe is destined to be a weeknight hero as it takes help from the store and the pantry to get a one-dish dinner on the table in about 20 minutes. Grating extra firm tofu and sautéing renders it golden brown and tender—almost like ground beef. This is also the perfect place to use my Burlap and Barrel spice blend Birds the Word which has notes of five spice powder and black lime for an instant flavor boost.
Serves 4
INGREDIENTS
10 ounces dry lo mein noodles (see note)
One 16 ounce block of extra firm tofu
1 tablespoon neutral oil such as avocado or grapeseed
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
5 green onions, thinly sliced, white and green parts separated, plus more for garnish
1 teaspoon Birds the Word spice blend
2 teaspoons minced ginger
5 garlic cloves, minced
One 1 pound bag of shredded carrots and cabbage slaw mix
Toasted sesame seeds, for garnish
METHOD
Bring a large pot of water to a boil, then add lo mein noodles and cook according to package instructions. Drain, then briefly run under cold water and set aside.
Press tofu block with paper towels to soak any moisture from the tofu, then shred using the largest holes in a box grater. Any extra pieces cut with a knife into strips.
In a small bowl, mix together soy sauce, hoisin sauce, sesame oil and maple syrup.
To a wok or non-stick skillet over medium heat, add oil. When shimmering, add green onion whites, garlic and minced ginger and sauté for 30 seconds, then add grated tofu and Birds the Word spice blend. Spread tofu mixture across the surface of the wok or pan, then stir occasionally until most of the tofu is pale golden brown—about 6 to 8 minutes total. Add shredded slaw mix and soy sauce mixture and toss to combine—saute until cabbage has started to soften just a bit—about 1 minute. Add noodles and scallion greens and toss until combined.
Transfer to a serving platter, garnish with more green onion and toasted sesame seeds and serve.
Note: If you don’t have lo mein noodles use spaghetti or even better fresh lo mein noodles.
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