Tofu Mushroom Lo Mein

Name: Tofu Mushroom Lo Mein
Yield: 4
Ingredients: 1 package KA–ME® Wide Lo Mein Noodles; 1 tbsp KA–ME® 100% Pure Sesame Oil; 8 oz mushrooms, sliced; 1 bell pepper, sliced; 1 medium carrot, thinly sliced; 1 cup broccoliflorets, finely chopped; 2 cups spinach, chopped; 1/2 14-oz package extra firm tofu, drained and pressed; 1/4 cup low-sodium soy sauce; green onions, sliced, as garnish

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Servings

Ingredients

1 package KA–ME® Wide Lo Mein Noodles
1 tbsp KA–ME® 100% Pure Sesame Oil
8 oz mushrooms, sliced
1 bell pepper, sliced
1 medium carrot, thinly sliced
1 cup broccoliflorets, finely chopped
2 cups spinach, chopped
1/2 14-oz package extra firm tofu, drained and pressed
1/4 cup low-sodium soy sauce
green onions, sliced, as garnish

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Directions

Cook KA–ME® Wide Lo Mein Noodles according to package directions. Drain; set aside.
In a medium skillet over medium heat, add KA–ME® Sesame Oil. When hot, add mushrooms, peppers, carrots, and broccoli; cook for 5-7 minutes, stirring, until slightly tender.
Cut tofu into small cubes. Add to skillet, toss, and cook for 8-10 minutes, until lightly browned on all sides.
Add KA–ME® Wide Lo Mein Noodles and then add soy sauce and sugar to mixture and toss.
Cook for 1-2 minutes until sauce is thickened.
Serve with a sprinkle of green onions.