Mindfulpath Winter Vegetable Lo Mein | Mindfulpath Recipes | Taryn McPherson

Mindfulpath Recipes: Winter Vegetable Lo Mein

by, Taryn McPherson


When the weather starts to get colder, stir-fry and stew become my go to ways to get my veggies in. Not only are they warm and cozy, they're also an easy and quick way to throw together a meal on a busy night. Just wait until you taste this one of our delicious Mindfulpath recipes.


For this recipe I used produce that was seasonally available to me in Southern California in late November/early December. What’s in season for you will vary based on where you live. Don’t be afraid to experiment! Late fall and early winter vegetables tend to stir-fry well, and the Lo Mein sauce will be delicious on pretty much anything.

Check here to know what’s in season where you live.



Mindfulpath Winter Vegetable Lo Mein Ingredients

1-2 tablespoon oil

1 small onion, thinly sliced

2 cloves garlic, minced

3 medium carrots sliced thinly

1/2 head of Romanesco cauliflower, chopped

1 cup broccolini, chopped

1 head (roughly 2 cups) Chinese spinach

2 packages of tofu, pressed, chopped into cubes*

1 pack brown rice pad thai noodles


Mindfulpath Winter Vegetable Lo Mein Sauce

1 tablespoon white wine vinegar

1 teaspoon maple syrup

1.5 tablespoon toasted sesame oil

3-4 tablespoon tamari or soy sauce


Directions

1. If cooking tofu in air fryer, preheat to 350 F. Add tofu once ready, cook for 15 minutes. If using oven cook at 400 F for 25-30 minutes, flipping halfway.

2. Heat oil in skillet, then add onions. Cook until they begin to soften, while they’re cooking start boiling water for noodles, cook per package directions.

3. Add garlic, carrots, and cauliflower to onions, cook 3-5 more minutes, then add broccolini. While those are cooking, whisk together sauce.

4. Add Chinese spinach to vegetables and continue to cook for another 5 minutes.

5. Add noodles to pan and pour sauce over the noodles and vegetables. Saute for another 1-2 minutes. Serve with tofu.


* I love my tofu crispy, but I’m a lazy cook. If you’re like me an air fryer works really well to get fast, crisp tofu. If you don’t have an air fryer you can bake it in the oven per the recipe, but it does take longer. If you don’t have the time or the desire to turn the oven on you can also cook the tofu on the skillet prior to doing the veggies. Don’t forget, the most important part of getting crispy tofu is pressing beforehand. If you don’t know how to press tofu, this is a great tutorial.


Stay Warm and Enjoy,

Taryn

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