Tofu Lo Mein Spaghetti

Spaghetti

Ingredients

Sauce Ingredients:

6 tsp arrowroot powder/starch
5 Tbsp tamari
2 Tbsp rice wine vinegar
2 Tbsp Chinese cooking wine
1 ½ tsp coconut sugar
2 tsp toasted sesame oil
½ tsp onion powder
¼ tsp black pepper, ground

Lo Mien Ingredients:

1 Package Chickapea Spaghetti
2 Tbsp table salt (for boiling pasta)
¼ cup starch water, reserved from cooking the pasta
2 Tbsp avocado oil
250-350g firm tofu, sliced
2 tsp dehydrated garlic
2 tsp onion powder
3 Tbsp fresh garlic, minced
2 Tbsp fresh ginger minced
1 yellow/white onion, diced
2 cups broccoli florets
2 carrots, cut into ribbons
1 red bell pepper, chopped
1/3 green onion, diced
2 Tbsp white sesame seeds

Lo Mein is a Chinese dish consisting of sliced vegetables, soft noodles and tofu or meat tossed in a sesame oil sauce. Although often made made with egg noodles, Lo Mein actually means ‘tossed noodles’ and does not specifically refer to a type of noodle to be used. Enter this incredibly delicious Chickapea Spaghetti version that is so packed with goodness it will have you patting yourself on the back while trying to feed yourself more. This recipe is gluten-free, and vegan and can be made with the ingredients listed or by adding in the vegetables of your choice.

Instructions

Sauce Instructions:

In a medium sized bowl whisk together the arrowroot starch, tamari, rice wine vinegar and Chinese cooking wine
Add in all other sauce ingredients and mix well to combine
Set the sauce aside until ready to use

Lo Mien Instructions:

Slice the firm tofu into domino sized pieces and place in a shallow bowl
Cover the tofu with dehydrated garlic and onion powder, tossing gently to cover evenly
Spoon 3-4 Tbsp of the sauce over the tofu
Allow the tofu to sit in the marinade while preparing the vegetables
Add the avocado oil to a large wok and warm over medium heat
When the oil is hot, add the diced onion, minced garlic, and ginger to the wok
Cook the mixture for 1 minute, stirring frequently
Add the marinated tofu and cook for 2-3 minutes a side until beginning to brown
Add the vegetables to the wok and cook for 3-4 minutes stirring often
Meanwhile, prepare Chickapea Spaghetti to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
Reserve ¼ cup of the starch water from cooking the pasta
Dain the pasta and rinse with warm water
Transfer the pasta to the wok
Add the remaining sauce and ¼ cup of starch water to the wok
Using wooden utensils, lift the pasta gently, repeatedly to toss it in the sauce
The sauce will thicken and become sticky as it heats up
When the sauce has thickened and coats the vegetable and noodles, remove the wok from the heat and plate each potion of Lo Mien
Garnish each serving with 1/3 cup of green onion and a sprinkle of sesame seeds
Enjoy!

Recipe Notes:

The recipe makes a moderate amount of sauce, to make more double all sauce ingredients. To make less sauce half all ingredients
Arrowroot powder can be substituted with cornstarch 1-1 but the flavour of the sauce will change slightly as arrowroot powder has a more neutral flavour
Chinese cooking wine, also known as Shaoxing wine, can be substituted 1-1 for dry cooking sherry with a moderate flavour change to the recipe
Coconut sugar can be substituted 1-1 for white sugar with no distinguishable taste difference
Toasted sesame oil has become the default sesame oil available in chain supermarkets. If you are in doubt about it being toasted, look for a sesame oil that is deep brown. When opened it should have in intense, rich aroma and flavour
Toasted sesame oil can not be substituted for plain or raw pressed sesame oil as it has almost no flavour or scent