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MSGID: 34735.fidonet_cooking@1:105/500 2d6fe1de
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Low Mein With Tofu
 Categories: Chinese, Pasta
      Yield: 4 Servings
 
     12 oz Chinese noodles or linguine;
           - egg-free
      2 ts Toasted sesame oil
      2 tb Neutral vegetable oil
      8 oz Extra-firm tofu;
           - drained, diced 1/2"
      4    Scallions; chopped
  2 1/2 c  Napa cabbage; shredded -OR-
  2 1/2 c  Bok choy; trimmed, shredded
      1 sm Carrot; shredded
  1 1/2 c  Snow peas; strings removed
      1 c  Garlic; minced
      2 ts Fresh ginger; grated
      3 tb Low-sodium tamari
 
  In my cookbook, this recipe was marked as good.
  
  Cook the noodles according to the package directions. Drain and place
  in a large bowl. Add the sesame oil and toss to coat evenly. Set
  aside.
  
  Heat 1 tb vegetable oil in a large skillet or wok over medium-high
  heat. Add the tofu and stir-fry until golden brown all over, about 5
  minutes. Remove from the skillet and set aside.
  
  Reheat the skillet over medium-high heat with the remaining 1 tb
  vegetable oil. Add the scallions and cabbage and stir-fry for 1
  minute to soften slightly. Add the carrot, snow peas, garlic, and
  ginger, and stir-fry for 1 minute. Add 1 tb tamari and stir-fry until
  the vegetables are tender, about 3 minutes. Add the noodles, tofu,
  and remaining 2 tb tamari, tossing to combine. Serve hot.
  
  Recipe by Vegan Planet by Robin Roberson
 
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