Lo Mein Primavera

By Caryl

From Good Housekeeping

Use fresh linguine for this protein-packed, vegetarian lo mein.

Ingredients

• 1 package(s) (14-ounce) extra-firm tofu, drained
• 1 package(s) (9-ounce) fresh linguine
• 2 tablespoon(s) vegetable oil
• 2 stalk(s) celery, thinly sliced
• 1 medium (4- to 6-ounce) red pepper, thinly sliced
• 3 clove(s) garlic, crushed with press
• 1 large zucchini, cut into 1/4-inch-thick-half-moons
• 2 large carrots, shredded
• 1/4 cup(s) lower-sodium soy sauce
• 1/2 teaspoon(s) Asian sesame oil
• Fresh cilantro leaves, for garnish

Details

Servings 4
Adapted from delish.com

Preparation

Step 1

1.Cut tofu block in half lengthwise. Cut each piece into 1/2-inch-thick slices. Place slices in single layer between paper towels to remove excess moisture.
2.In 12-inch nonstick skillet, heat 1 inch water to boiling on high. Add linguine and cook as label directs. Drain and rinse under cold running water to prevent pasta from sticking.
3.In same skillet, heat 1 tablespoon oil on medium 1 minute. Add tofu in single layer and cook 10 minutes or until golden brown, turning once. Transfer to plate.
4.In same skillet, heat remaining tablespoon oil on medium 1 minute. Add celery, pepper, and garlic; cook 2 minutes or until crisp-tender, stirring. Add zucchini; cook 1 to 2 minutes or until crisp-tender, stirring.
5.Add carrots, soy sauce, tofu, and noodles. Cook 2 minutes or until heated through, stirring to coat.
6.Remove from heat, stir in sesame oil, and transfer to serving plates. Garnish with cilantro.

Nutritional Information
(per serving)

Calories 395
Total Fat 15g
Saturated Fat 2g
Cholesterol 38mg
Sodium 685mg
Total Carbohydrate 47g
Dietary Fiber 6g
Sugars --
Protein 20g