Spicy Orange Tofu Lo Mein

Photo: Scott Koeneman

Ingredients

14 ounces firm tofu, cut into bite-size pieces

3/4 cup orange juice concentrate, thawed, divided

3 tablespoons cornstarch

1 tablespoon fresh ginger, grated

1 tablespoon garlic chili sauce (I love Sriracha)

8 ounces whole wheat spaghetti

3/4 cup vegetable stock (you can use chicken stock)

2 teaspoons sesame oil, divided

1/2 sweet red pepper, diced

1/2 pound snow peas, cleaned

4 ounces shiitake mushrooms

3 mediums carrots, sliced

2 stalks bok choy, chopped (keep the leaves separate from the stems)

1/2 small a yellow onion, sliced

1 bunch green onions, sliced

Preparation

In a bowl or bag, toss tofu with 1/2 cup of the orange juice concentrate, cornstarch, ginger and chili sauce. Refrigerate and let marinate for about 1 hour.

Prepare spaghetti to al dente, drain, and set aside.

Drain tofu, reserving marinade.

In a large skillet, combine marinade, stock and remaining concentrate and cook over medium-high heat until it reduces and thickens.

In a large skillet, heat 1 teaspoon oil and add tofu. Saute until browned and heated through.

Meanwhile, in a large wok, add 1 teaspoon sesame oil over medium-high heat and saute red pepper, peas, onion, green onion, mushrooms, bok choy stems and carrots. Cook until tender but still crisp.

Add bok choy leaves, tofu, spaghetti and sauce to the wok and stir to combine.

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About

For this version, I did a take on spicy orange chicken, using firm tofu instead. This was my first time using tofu and was very happy with how it turned out. It really soaked in the spicy orange sauce, which paired very well with all the vegetables I added. It worked out to only 320 calories with 3 grams of fat and 4 of fiber.