Tofu and Vegetable Lo Mein

This dish has all the savory qualities we tend to enjoy about classic takeout, but without any of the greasy, full-of-sodium ingredients. Feel free to use Chinese egg noodles, any refrigerated fresh pasta, or even brown rice noodles, boiling until just al dente. Sliced baby bok choy, carrots, and snap peas would also be delicious here; make sure to add the vegetables in stages, from hardy and dense to leafy and tender, so they all get cooked to the perfect doneness.



  • 8 cups water
  • 6 oz refrigerated fresh linguine or fresh Chinese egg noodles
  • 1/2 cup unsalted chicken stock
  • 2 tsp cornstarch
  • 2 tbsp toasted sesame oil, divided
  • 16 oz extra-firm tofu, cut into 1/2-in cubes
  • 10 oz shiitake mushrooms, sliced
  • 1 red bell pepper, cut into strips
  • 1 1/2 cups thinly sliced napa cabbage
  • 3 tbsp reduced-sodium soy sauce
  • 1 cup frozen edamame, thawed


  1. Bring 8 cups water to a boil in a large saucepan. Add noodles; cook 3 minutes or until al dente. Drain; rinse under cold water. Drain.
  2. Combine stock and cornstarch in a small bowl, stirring with a whisk. Heat a large skillet over medium-high. Add 1 tbsp oil to pan; swirl to coat. Add tofu; cook 5 minutes or until browned, stirring frequently. Remove tofu from pan. Add remaining 1 tbsp oil, mushrooms, and bell pepper to pan; cook 7 minutes, stirring occasionally. Add cabbage and soy sauce; cook 1 minute, stirring constantly. Add stock mixture and edamame to pan; cook 3 minutes. Add noodles and tofu; toss to combine. Divide tofu mixture among 4 shallow bowls. Serves 4 (serving size: about 2 cups).


As a side, make Steamed Broccoli with Peanut Sauce. If you’re using a crown of broccoli, trim into florets and place in a steamer basket over a saucepan filled about halfway with boiling water. Cover and steam 4 minutes or until the florets are crisp-tender.


  • 1 10-oz package microwave-in-bag fresh broccoli florets
  • 3 tbsp reduced-fat creamy peanut butter
  • 2 tbsp water
  • 1 tbsp rice-vinegar
  • 1 tbsp reduced-sodium soy sauce
  • 1 1/2 tsp toasted sesame seeds


  1. Cook broccoli according to package instructions.
  2. Combine peanut butter, 2 tbsp water, vinegar, and soy sauce in a bowl, stirring with a whisk until well combined. Drizzle broccoli with peanut butter mixture. Sprinkle with sesame seeds. Serves 4 (serving size: about 3/4 cup broccoli and 2 tbsp sauce).

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