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Lo Mein Recipe

This is from  _Vegetarian Express_   (by Nava Atlas and Lillian Kayte),
and is designed to be a very fast and easy recipe.  

1/2 lb. extra-firm tofu      [delete or substitute other ingredient such
as ff TVP, etc.]
1 T. dark sesame oil      [or veg. oil spray or none if not using tofu]
6 c. vegetable broth
1 T. finely minced  or grated fresh ginger
1 lge. clove garlic, finely minced
3 T.  stir-fry sauce or teriyaki sauce
1-lb. pkg. frozen mixed Oriental-style vegetables (unseasoned)     [or,
of course, add
                                              fresh veggies]
9- or 10-oz. pkg. fresh fettucine pasta
2 scallions, diagonally sliced

1. Cut the tofu into 1/2-inch-thick slices and blot between paper towels
or a clean tea towel, then cut into 1/2-inch dice.  Heat the sesame oil
in a skillet and saute the tofu over med-high heat until golden on all
sides, 4-5 minutes.  [I've used a light coating of veg. oil spray
2. Bring the veg. broth to a simmer in a large soup pot.  Add the ginger
and garlic, and simmer for 2 minutes.  STir in the stir-fry sauce or
teriyaki sauce and vegetables, bring to a boil and cook 1 minute.
3. Stir in the fettucine anc cook 4 minutes or according to pkg.
directions, until al dente.
4. Gently stir the tofu into the mixture in the soup pot.  Serve
immediately in deep bowls, topping ea. serving with a scattering of

(I usually use udon or soba instead of processed wheat pasta.)

Happy Lo Meining!

Debby, drying out in St. Augustine