MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable Low Mein With Tofu
Categories: Chinese, Pasta
Yield: 4 Servings

12 oz Chinese noodles or linguine;
- egg-free
2 ts Toasted sesame oil
2 tb Neutral vegetable oil
8 oz Extra-firm tofu;
- drained, diced 1/2"
4 Scallions; chopped
2 1/2 c Napa cabbage; shredded -OR-
2 1/2 c Bok choy; trimmed, shredded
1 sm Carrot; shredded
1 1/2 c Snow peas; strings removed
1 c Garlic; minced
2 ts Fresh ginger; grated
3 tb Low-sodium tamari

In my cookbook, this recipe was marked as good.

Cook the noodles according to the package directions. Drain and place
in a large bowl. Add the sesame oil and toss to coat evenly. Set
aside.

Heat 1 tb vegetable oil in a large skillet or wok over medium-high
heat. Add the tofu and stir-fry until golden brown all over, about 5
minutes. Remove from the skillet and set aside.

Reheat the skillet over medium-high heat with the remaining 1 tb
vegetable oil. Add the scallions and cabbage and stir-fry for 1
minute to soften slightly. Add the carrot, snow peas, garlic, and
ginger, and stir-fry for 1 minute. Add 1 tb tamari and stir-fry until
the vegetables are tender, about 3 minutes. Add the noodles, tofu,
and remaining 2 tb tamari, tossing to combine. Serve hot.

Recipe by Vegan Planet by Robin Roberson

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