Title: Sesame Lo Mein
Categories: Chinese, Vegetarian
Yield: 6 Servings
3 qt Water
1/4 c Sunflower oil
1 lb Tofu; cut into small cubes
2 tb Tamari
1/2 c Carrot; cut into 2"
- matchsticks
2 tb Garlic; mined
2 tb Fresh ginger; minced
1 c Bok choy or celery; sliced
1 md Red pepper; sliced into 2"
- matchsticks
1 c Snow peas; cut in half at an
- angle
8 oz Can water chestnuts; sliced
1/4 c Sesame seeds
1 lb Linguine noodles
2 tb Sesame oil
6 Scallions
1 c Tahini
Set water on to boil for linguine in 4 qt pot.
In a wok, heat the oil over medium heat. Add tofu and saute until all
sides are lightly browned. Pour 1 tb tamari over tofu and quickly
toss in. Drain tofu on paper towels and set side, but leave wok heat
on. Add carrots, garlic, ginger, and bok choy or celery, snow peas,
water chestnuts, and sesame seeds. Cook 3 minutes more. Add tofu to
wok and cook 2 minutes more.
Add linguine to boiling water and stir well. Cook pasta until just al
dente and drain. Set into large bowl. Quickly toss with sesame oil,
scallions, and remaining 1 tb tamari. Pour wok vegetables onto
linguine, then pour tahini over vegetables. Toss well and serve.
Recipe by Horn of the Moon Cookbook by Ginny Callan
