Dinner
Tofu Vegetable Low Mein
| Total time:
| Prep:
| Cook:
| Servings:
|
| 30 min |
10 min |
20 min |
4 |
Dietary Restrictions
VegetarianDairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freePork-FreeRed meat-free
Ingredients
-
8
Ounce
linguine noodles
-
1
Tablespoon
sesame oil
-
14
Ounce
extra firm tofu
-
1
Teaspoon
garlic powder
-
1
onion
-
2
garlic clove
-
2
carrot
-
1
red bell pepper
-
4
Tablespoon
low sodium soy sauce
-
1
Tablespoon
maple syrup
-
1
Tablespoon
rice wine vinegar
-
3
scallion
-
4
Tablespoon
cilantro
Directions
-
Begin by cutting the tofu into 1/2-inch cubes. Pat the tofu cubes dry between a dishcloth or paper towels to remove excess moisture.
-
Heat a skillet over medium-high heat with a small amount of oil. Cook the tofu in the hot skillet, shaking the pan frequently to prevent sticking, for about 5-6 minutes on each side or until they turn golden and have a lightly crispy appearance. Sprinkle the tofu with garlic powder and season with salt. Set it aside.
-
Fill a pot with water and bring to a boil, add the noodles and cook them per package instructions.
Want the full step-by-step guide and video tutorial?
Start your free trial in the Little Lunches app and get 500+ kid-approved recipes.
Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 513 kcal |
| Fat
| 19 g |
| Carbohydrates
| 65 g |
| Protein
| 21 g |
| Fiber
| 7 g |
| Sugar
| 9 g |
| Sodium
| 997 mg |
Get Recipe Ingredients