Tofu Vegetable Low Mein

• 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

• 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.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.