Vegetable Lo Mein with Crispy Tofu

Ingredients

• 8 oz Linguine Noodles
• 1 block Firm Tofu
• 1 tsp Garlic Powder
• 1 tbsp Sesame Oil
• 1 whole Yellow Onion
• 2 cloves Garlic
• 2 whole Carrots
• 1 whole Red Bell Pepper
• 3 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 1 tbsp Rice Wine Vinegar
• 2 tsp Toasted Sesame Oil
• ¼ tsp Red Pepper Flakes
• ½ cup Green Onions
• 1 cup Bean Sprouts
• ¼ cup Fresh Cilantro

Instructions

1. Press the tofu dry between paper towels or a clean dish cloth. Heat a large skillet over medium-high heat with a drizzle of oil. Add tofu cubes and cook, shaking the pan occasionally, for 5 to 6 minutes per side until golden and lightly crispy. Sprinkle with garlic powder and season with salt to taste. Transfer to a plate and set aside.
2. Cook the linguine noodles according to package directions. Drain and set aside.
3. In a small bowl, whisk together the soy sauce, maple syrup, rice wine vinegar, toasted sesame oil, and red pepper flakes. Set aside.
4. Heat the sesame oil in a large skillet or wok over medium heat. Add the onion and stir-fry for 3 minutes. Add the garlic, carrots, and red bell pepper and stir-fry until just tender, about 4 minutes.
5. Add the cooked noodles and sauce to the skillet. Toss well to combine. Fold in the crispy tofu and scallions and toss once more. Season with salt to taste.
6. Serve immediately topped with bean sprouts and fresh cilantro.