Linguine Vegetable Lo Mein

Name: Linguine Vegetable Lo Mein
Yield: 4
Ingredients: 12 oz. Linguine; 2 tsp. Toasted sesame oil; 1 tbsp. Safflower oil; 3 or 1 Scallions, minced or onion, chopped; 2 tsp. Ginger, fresh minced; 8 oz. Tofu, extra-firm; 3 tbsp. Tamari; 4 or 5 Baby bok choy; 1/2 cup Carrots, thinly sliced; 1 tbsp. Water; 1 cup Mushrooms, sliced

June 2, 2018 Lynn R. - Home Cook

About

This recipe from “One Dish Vegetarian Meals” by Robin Robertson is one of my favorites when we want a tasty meatless meal. That said, you can substitute cooked chicken, beef or pork for the tofu if you prefer a meat based entrée. I have found that it is better to top the linguine with the vegetable mixture as it doesn’t mix very well.

Serves 4.

Ingredients

Linguine		12 oz.
Toasted sesame oil		2 tsp.
Safflower oil		1 tbsp.
Scallions, minced or onion, chopped		3 or 1
Ginger, fresh minced		2 tsp.
Tofu, extra-firm		8 oz.
Tamari		3 tbsp.
Baby bok choy		4 or 5
Carrots, thinly sliced		1/2 cup
Water		1 tbsp.
Mushrooms, sliced		1 cup

Directions

Cook linguine in a large pot of water till al dente. Drain and add sesame oil to coat.
Heat safflower oil in large skillet or wok over med.-high heat. Add scallions or onions, garlic & ginger & stir-fry till fragrant, about 30 seconds. Add tofu (which has been drained, blotted & cut into 1/2″ strips) & 1 tbsp. of the tamari and stir-fry till tofu is lightly browned, about 5 minutes. Remove from skillet & set aside.
Reheat skillet and add bok choy, carrots, water & 1 tbsp. of the tamari. Stir-fry just till tender, about 5 minutes. Add mushrooms & remaining tamari & stir-fry 1 minute longer. Return tofu mixture to skillet & heat thru.
Serve over linguine with additional tamari if desired.