Ingredients
- # 8 ounces each, broccoli crowns, cut into small florets, and sliced mushrooms
- # 8 ounces spaghetti
- # 8 ounces drained extra-firm tofu, cut into bite-size chunks
- # 1 Tb. low-sodium soy sauce
- # 1 recipe Lo Mein Sauce
- # 2 Tbs. vegetable oil
- # 1 medium-large onion, halved from pole to pole, each half cut into sixths
- # 1 Tb. each, minced fresh garlic and ginger
- # 1/4 cup low-sodium chicken broth
- # 1/4 cup low-sodium soy sauce
- # 2 tsps. rice vinegar
- # 2 tsps. toasted sesame oil
- # 1 tsp. hot red pepper flakes
- # 1 tsp. sugar
Preparation
Step 1
Bring 2 quarts of water and a generous sprinkling of salt to boil in large pot. Add broccoli; cook until crisp-tender, about 2 minutes. Transfer to a plate with a slotted spoon. Add spaghetti, cook, stirring frequently, until just tender; drain and set aside.
Toss tofu with soy.
Mix Lo Mein Sauce.
Meanwhile, turn on vent fan and heat a wok or 12-inch non-stick skillet over high heat until very hot. Add 1 tablespoon of oil and the onion; stir-fry until crisp and spotty brown, about 1 minute. Add mushrooms; stir-fry until just cooked, about 2 minutes. Add tofu; stir-fry until lightly browned, about 1 minute longer. Add broccoli; cook until heated through, about 1 minute. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Transfer to a plate.
Add remaining 1 tablespoon of oil to the empty skillet; heat until shimmering. Add spaghetti; stir-fry until heated through, about 2 minutes. Return tofu/vegetable mixture to pan, along with Lo Mein Sauce; stir-fry to combine. Serve immediately.