- 6
Ingredients
- 8 ounces lo mein noodles
- 3/4 cup vegetable broth
- 3 tablespoons sake
- 3 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon cornstarch
- 4 teaspoons Asian (dark) sesame oil
- 1 (14-ounce) container low-fat firm
- tofu, drained and cut into 1/2-inch
- pieces
- 1 (6-ounce) bag ready-to-use fresh snow
- peas
- 1 cup sliced fresh white mushrooms
- (about 3 ounces)
- 5 scallions, trimmed and cut into 3/4
- inch pieces
- 3 garlic cloves, minced
Preparation
Step 1
Cook the noodles according to package directions; drain and keep warm.
Meanwhile, stir together the broth, sake,
soy sauce, honey, and cornstarch in a small bowl until smooth; set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan. Add the tofu and stir-fry until lightly golden, about 4 minutes. Transfer the tofu to a bowl.
Heat the remaining 2 teaspoons oil in the wok. Add the snow peas, mushrooms, scallions, and garlic; stir-fry until crisp-tender, about 4 minutes. Add the broth mixture and cook, stirring constantly, until thickened, about 1 minute. Add the reserved noodles and tofu, heat through, tossing gently, about 1 minute.