These days, a perfect Friday night includes a good meal, something good to watch, a glass of wine and an early bedtime. Also, as little work as possible.
A few weeks ago, I was contemplating order take-out when it dawned on me that I had everything I needed to make Lo Mein at home. It took me less than fifteen minutes and was most certainly quicker, easier and less expensive than ordering in. Not to mention more healthy!
Tofu Lo Mein
You will need:
1 block firm tofu, drained and cut into 1 inch block-shaped pieces
1 package lo mein noodles (found in the Asian aisle)
2 tablespoons Canola oil
2 cups snow peas
1/4 cup oyster sauce (also found in the Asian asile)
2 Tablespoons Rice Vinegar
1 Tablespoon Soy Sauce
1/4 cup water
A pinch of cornstarch if necessary
A pinch of Crushed Red Pepper
1. Cook the noodles according to the directions on the package
2. Meanwhile, in a non-stick skillet warm up your Canola oil to medium-high heat. Add your tofu and stir-fry until browned on all sides.
3. Once the tofu is browned, push it to the side and add in the snow peas. Stir-fry the snow peas for a few minutes, mixing them together with the tofu. It’s alright if your tofu pieces break. No one will know because they will be covered in sauce and mixed with the noodles.
4. Add the oyster sauce, rice vinegar, soy sauce and water to the pan. Toss with stir-fry mixture until thickened. If the sauce isn’t as thick as you like it, sprinkle a pinch of cornstarch into the mixture and stir until it dissolves. Continue until the sauce is your desired thickness.
5. Stir the noodles into the mixture and toss to combine. Sprinkle with red pepper.
*I sent my husband to the Chinese food restaurant to pick up take-out egg rolls on his way home. It made the meal feel more special. 🙂