Veggie Lo Mein
If you make spaghetti during the week, cook a big batch and save the leftovers for tonight's lo mein. The key to a good stir-fry is to get the skillet blistering hot and cook in batches. Otherwise you'll overcrowd the pan and the lo mein will stew instead of sear.
You can change out the vegetables — trade in a colorful red pepper for the mushrooms, asparagus for the broccoli — it all depends on what you've got around, what you've got a taste for.
8 ounces each: broccoli crowns, cut into small florets, and sliced mushrooms
1/2 box (8 ounces) spaghetti
7 to 8 ounces drained extra-firm tofu (1/2 package), cut into bite-size chunks
1 tablespoon low-sodium soy sauce
1 recipe Lo Mein Sauce (see below)
3 tablespoons vegetable oil
1 medium-large onion, halved from pole to pole, each half cut into sixths
1 tablespoon each: medium fresh garlic and ginger
Bring 2 quarts of water and a generous sprinkling of salt to boil in large pot. Add broccoli; cook until crisp-tender, about 2 minutes. Transfer to a plate with a slotted spoon. Add spaghetti, cook, stirring frequently, until just tender; drain and set aside.
Toss tofu with soy. Mix Lo Mein Sauce.
Meanwhile, turn on vent and heat a 12-inch nonstick skillet over high heat until very hot. Add 1 tablespoon of oil and the onion; stir-fry until crisp and spotty brown, about 1 minute. Add another tablespoon of oil and add mushrooms; stir-fry until just cooked, about 2 minutes. Add tofu; stir-fry until lightly browned, about 1 minute longer. Add broccoli; cook until heated through, about 1 minute. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Transfer to a plate and add remaining 1 tablespoon of oil to the empty skillet; heat until shimmering. Add spaghetti; stir-fry until heated through, about 2 minutes. Return vegetable mixture to pan, along with Lo Mein sauce; stir-fry to combine. Serve immediately.
Lo Mein Sauce
Enough for 1 recipe Veggie Lo Mein
Mix 1/4 cup each: low-sodium chicken broth and low-sodium soy sauce, 2 teaspoons each: rice vinegar and toasted sesame oil, and 1 teaspoon each: hot red pepper flakes and sugar.