Three Alarm Lo-Mein

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!)

Homemade chili oil brewing

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)

Baked Marinated Tofu

In a small bowl, combine sherry with the cornstarch, and mix until well blended.  Set aside.

Cook the noodles in a large pot of boiling water until tender.  Drain, rinse under cold water, and drain again.  Transfer to a bowl,  add the sesame oil and chili oil, and toss to combine.

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.


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