Vegetable Lo Mein
Source: The American Institute for Cancer Research

3/4 to 1 lb. firm (or extra firm) tofu
2 to 3 Tbsp. reduced-sodium soy sauce
1/3 cup unsweetened pineapple or orange juice
1 Tbsp. cornstarch
1 tsp. sugar
1/4 lb. Chinese noodles (see Note)
1 tsp. Chinese sesame oil
2 tsp. peanut or canola oil
3 to 6 large cloves garlic (to taste), minced
2 scallions (with tops), chopped
1 1/4 tsp. crushed peppercorns (to taste)
1 Tbsp. fresh ginger, minced
1/4 cup low-sodium beef or vegetable broth
4 cups chopped fresh mixed vegetables, e.g. broccoli, celery, spinach, baby corn, bamboo shoots

Cut tofu into 1-inch cubes. In a bowl blend together soy sauce, juice, cornstarch and sugar. Add tofu and stir to coat evenly. Refrigerate covered, 30 minutes or overnight.

Cook noodles according to package directions. Drain immediately. Toss with 1 teaspoon sesame oil, cover and set aside. (Noodles may be refrigerated up to one day.)

When ready to cook Lo Mein, heat wok or large heavy skillet over high heat. Add the 2 teaspoons oil, swirling to coat pan, and heat oil until very hot.

Add garlic, scallions, peppercorns and ginger. Reduce heat to medium high and cook about 10 seconds, stirring constantly.

Add tofu with its marinade and bouillon. Continue cooking, stirring, about one minute.

Add vegetables and stir in quick, tossing motions, about 45 seconds. Add noodles and heat through, stirring constantly.

Note: Any Chinese noodles can be used, from traditional Lo Mein egg noodles to rice or bean thread (cellophane) noodles.

Makes 4 servings