Tofu Lo Mein

• reduced-sodium fat-free chicken broth (homemade is best)↗2 1⁄2 - 3 cups
• firm tofu↗16 ounces
• reduced sodium soy sauce, divided↗5 teaspoons
• (3 3/4 ounce) packages cellophane noodles (can use lingune,if needed)↗2 packages
• broccoli floret, large dice↗1 cup
• carrot, medium dice↗1 cup
• medium yellow onion, cut in half and sliced↗1
• large red pepper, thin strips↗1
• medium yellow pepper, thin strips↗1
• red pepper flakes (more if wanted)↗2 teaspoons
• rice wine vinegar (must be this type of vinegar for flavor)↗1⁄2 cup

Step-by-step instructions

1. 1

   ** To drain tofu: Remove from package and pat dry with paper towel. Place long side down on dinner plate, top with another plate and put heavy weight on it. Weight could be a small potful of water, a heavy can, or even your iron. Set aside and leave like that while you prepare vegetables.

2. 2

   When vegetables are all cut and ready, remove the tofu slabs, pat dry and cube.

3. 3

   Place tofu cubes in a bowl and add sesame oil and 2 tsp soy sauce. Toss and set aside.

4. 4

   At this point, you can place everything into the refrigerator, covered, for up to 24 hours. This way you can prepare in the morning or night before, and finish for dinner.

5. 5

   Put broth and 3 tsp soy sauce in a large saucepan. Bring to a boil and reduce to a simmer.

6. 6

   Stir in vegetables and vinegar. Continue to simmer,covered about five minutes.

7. 7

   Add noodles, stir.

8. 8

   Simmer about 6 minutes uncovered, until noodles have just about absorbed the liquid, stir occasionally. If using lingune, you MAY have to use all or part of the leftover 1/2 cup of broth at this time.

9. 9

   Gently stir in tofu and pepper flakes.

10. 10

    Cover, remove from heat source, and let sit about five minutes allowing pepper flakes to meld.

11. 11

    Serve and enjoy. This goes well with my Raindrop Soup.