I am lucky to have an extensive cookbook collection. To me browsing through cookbooks is every bit as fun as cooking. And if you love to cook, most likely you have a few old standbys. This is one of my favorites for when I want something healthy and delicious but don't want to spend a lot of the time in the kitchen. I adapted it from a pork lo mein recipe from Better Homes and Gardens' Fresh and Simple 20 Minute Suppers. Being vegetarian I obviously had to nix the pork and I spiced it up a bit with minced fresh garlic and ginger. I did not have lo mein noodles in the pantry so I substituted spaghetti which worked very nicely. It is substantial and tasty but not too heavy for a hot summer night!
Shanghai Tofu Lo Mein
Two dinner servings and ready in less than 20 minutes
8 ounces spaghetti or lo mein cooked until al dente. Rinse in cold water, drain and set aside
8 ounces extra firm tofu, pressed,drained and cubed. Saute in olive oil over high heat until browned. Set aside
2 teaspoons olive oil
2 teaspoons ginger root, peeled and minced
2 cloves garlic, peeled and minced
2 cups bok choy, sliced
3/4 cup No Chicken Broth
1/4 cup orange juice
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon red pepper flakes
1 11 ounce can mandarin orange segments, drained
In a large skillet or wok over high heat, saute the bok choy in the olive oil until crisp tender, about three minutes. Add the garlic and ginger and saute for a minute or so until fragrant. Add the tofu and cook for a minute until heated through. Add the broth,orange juice, soy sauce, sesame oil and red pepper flakes and bring to a boil. Stir in the cooked spaghetti and heat for a minute, stirring occasionally. Stir in the orange sections and grab your chopsticks. Yum!
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