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   MSGID: 34735.fidonet_cooking@1:105/500 2d6fe1de   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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