This lo mein is easy to make and a perfect healthy recipe to welcome in fall. I love how the flavors of the ginger and soy sauce really elevate the butternut squash. —KH
SERVES 4
½ (13¼-oz [375-g]) box spaghetti
1 (16-oz [455-g]) block organic extra-firm tofu, cut into small rectangles
2 tbsp (20 g) plus 2 tsp (6 g) organic cornstarch or all-purpose flour, divided
2 tbsp (30 ml) avocado oil or other vegetable oil
1 cup (235 ml) vegetable broth or water, plus
1 vegetable bouillon cube
½ cup (120 ml) orange juice
¼ cup (60 ml) low-sodium soy sauce
2 tbsp (30 ml) rice wine vinegar
2 tbsp (12 g) grated fresh ginger
2 tsp (6 g) minced fresh garlic
¼ cup (38 g) minced onion
1 (8-oz [225-g]) package mushrooms, sliced
1 (10-oz [285-g]) package butternut squash, fresh or frozen, cut into cubes (about 2 cups [280 g])
2 cups (130 g) packed chopped kale, fresh or frozen
Preheat the oven 250°F (121°C). You will use this to keep the tofu warm later in the recipe.
Cook the pasta according to package directions.
Place the tofu and 2 tablespoons (20 g) of the cornstarch in a large bowl; toss to coat well. Set aside.
Heat the oil in a medium skillet over medium-high heat until hot. Add the tofu in a single layer. Cook for 5 to 8 minutes or until one side is golden brown; turn the tofu. Reduce the heat to medium and cook for 5 minutes or until the other side is golden brown. Drain the tofu on a paper towel–lined plate. Transfer to a baking sheet; place in the oven to keep warm.
Meanwhile, in a large bowl or large measuring cup, whisk together the broth, orange juice, soy sauce, vinegar, ginger and garlic; set aside.
Add the onion to the skillet that was used for the tofu. Cook for 3 to 4 minutes or until golden brown, stirring occasionally. Add your mushrooms, cooking 5 to 7 minutes more, or until they cook down and release their juices. Stir occasionally. Reserve ¼ cup (60 ml) of the sauce mixture. Add the remaining sauce mixture to the skillet, and then stir in the squash. Cook for 10 minutes, stirring occasionally.
Whisk the remaining 2 teaspoons (6 g) cornstarch into the reserved ¼ cup (60 ml) sauce. Add to the skillet along with the kale. (Other greens such as collards or spinach can be substituted for the kale.) Stir thoroughly to mix in the cornstarch. Increase the heat to medium-high and cook 3 to 5 minutes, or until the sauce thickens. Then remove it from the heat.
Add the pasta and toss to coat. Divide the pasta-vegetable mixture among 4 bowls. Top with crispy tofu.
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