From “Vegan Fire and Spice” by Robin Robertson.
“Lo-Mein is typically mild, but we like to spice it up at our house with some hot chili oil. If egg-free Chinese noodles are unavailable, substitute linguine for this hearty one-dish meal. Baked marinated tofu if available in well-stocked supermarkets and natural food stores. If unavailable, use regular, extra-firm tofu.
2 T dry sherry
1 t cornstarch
12 oz egg-free Chinese noodles or linguine
2 t dark sesame oil
1 T hot chili oil (I live in a small town, thanks to the internet, I found you could soak hot chilies in olive oil and create your own chili oil. Worked well!)
2 T canola oil
1 small head bok choy, trimmed and cut into 1/4 inch pieces
6 scallions, thinly sliced
1 T minced fresh ginger
6 shiitake mushrooms, trimmed and sliced (I reconstituted dry shiitakes)
3 T soy sauce
2 T water
1 T hoisin
8 oz Asian-flavored baked marinated tofu, cut into 1/2 inch dice (This is a GREAT ingredient! I found mine at Trader Joe’s)
In a small bowl, combine sherry with the cornstarch, and mix until well blended. Set aside.
Heat the canola oil in a large skillet or wok over medium-high heat. Add the bok choy, scallions, ginger, and mushrooms and stir-fry for 2 minutes. Add the soy sauce, water, hoisin, and reserved sherry mixture and stir-fry for 3 minutes. Add the reserved noodles and the tofu and stir-fry until hot.