Sesame and Ginger Tofu Lo Mein
with broccoli / cashews

Name: Sesame and Ginger Tofu Lo Mein
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Tbsp Ginger, grated; 1/4 cup Soy sauce, low-sodium; 2 Tbsp Vinegar, rice; 2 Tbsp Oil, toasted sesame; 2 Tbsp Honey; 1/4 tsp Red pepper flakes (opt); 16 oz Tofu, extra-firm, 1/2" / 1.3 cm cubes (vacuum-packed preferable); 10 oz Broccoli, chopped; 1 Bell peppers, red, diced; 2 cloves Garlic, chopped; 10 oz Noodles, lo mein (sub Udon or soba noodles); 2 stalks Green onions, chopped, white and green parts separate; 1 Tbsp Cornstarch; 1 Tbsp + 1 Tbsp Oil, cooking; 1/3 cup Cashews, roasted and unsalted; 2 tsp Lime juice; 2 tsp Sesame seeds, white (opt)

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

This satisfying one-bowl meal is packed full of vegetables, noodles, and tofu coated in a rich, savory sauce.

Ingredients

Metric

Servings:

Ginger Stir-Fry Sauce:

Ginger - 1 Tbsp , grated
Soy sauce, low-sodium - 1/4 cup
Vinegar, rice - 2 Tbsp
Oil, toasted sesame - 2 Tbsp
Honey - 2 Tbsp
Red pepper flakes (opt) - 1/4 tsp

Sesame and Ginger Tofu Lo Mein:

Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
Broccoli - 10 oz , chopped
Bell peppers, red - 1 , diced
Garlic - 2 cloves , chopped
Noodles, lo mein - 10 oz (sub Udon or soba noodles)
Green onions - 2 stalks , chopped, white and green parts separate
Cornstarch - 1 Tbsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Cashews, roasted and unsalted - 1/3 cup
Lime juice - 2 tsp
Sesame seeds, white (opt) - 2 tsp

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
Make sauce - Grate ginger. Combine ginger, soy sauce, vinegar, toasted sesame oil, honey, and red pepper flakes. (Can be done up to 5 days ahead)
Broccoli / Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Cook noodles - Cook noodles according to package instructions. (Can be done up to 3 days ahead)
Green onions - Chop green onions, storing white and green parts separately. (Can be done up to 2 days ahead)

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Make

Toss tofu with cornstarch.
Heat a nonstick pan with first part of cooking oil over medium-high heat. Add tofu and sear on all sides until golden brown, 6 to 8 minutes total. Set tofu aside and return wok to heat.
Add second part of cooking oil and then broccoli. Saute until broccoli is cooked through (add a splash of water and cover with a lid if you’d like the broccoli more tender), 3 to 4 minutes.
Add bell peppers, garlic, and white parts of green onions and saute for 1 minute. Pour sauce over top and bring to a simmer.
Stir tofu, noodles, and cashews into stir-fry. Toss everything together.
Squeeze lime juice over lo mein and top with sesame seeds and green parts of green onions. Enjoy!

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