Ingredients

• Ingredients Units USM Scale 1x2x3x 8 oz. vegan ramen or linguini noodles 1 tablespoon sesame oil (or any neutral oil) or 1/4 cup veggie broth (for water saute) 1 tub (14oz) firm tofu, cubed 1/2 inch 1 teaspoon garlic powder 1 onion, sliced lengthwise 2 cloves garlic, minced 2 carrots, cut into matchsticks or thinly sliced diagonally 1 large red bell pepper, julienned 3 – 4 tablespoons tamari, coconut aminos, or soy sauce 1 tablespoon pure maple syrup or mirin 1 tablespoon rice wine vinegar 2 – 3 teaspoons dark sesame oil (toasted) red pepper flakes or sriracha, to taste (optional) 3 scallions, sliced bean sprouts cilantro

Preparation

• Instructions Tofu: Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 – 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside. Noodles: Cook the noodles according to package directions, set aside. Sauce: In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste. Stir-Fry & Combine: Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again. Serve right away with bean sprouts and fresh cilantro for garnish. Serves 4 Store leftovers in the refrigerator for up to 5 – 6 days. Or keep in the freezer for up to 3 months (defrost before heating). Reheat: Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.