Shanghai-Style Lo Mein with Fried Tofu and Hot Bean Sauce

Fried tofu is available in Asian markets, usually in the refrigerated section by the other tofu—any precooked tofu can be substituted, if desired. Chinese hot bean sauce or paste, also called soybean paste with chili, is not to be confused with standard black bean paste, which is considerably less spicy. Black bean sauce with chili can be substituted, if necessary. For a whole-grain alternative, replace the Chinese noodles with whole wheat linguine or spaghetti.

MAKES 4 SERVINGS

1 tablespoon peanut oil

1 tablespoon finely chopped fresh ginger

2 large cloves garlic, finely chopped

8 ounces fried tofu, cut into 1⁄2-inch cubes

3 tablespoons hot bean sauce or paste

1 teaspoon sugar

2 scallions, white and green parts, finely chopped

3 teaspoons sesame oil

1⁄2 pound lo mein or other thin egg-free Chinese wheat noodles, cooked according to package directions until al dente, drained

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the ginger and garlic and cook, stirring constantly, 30 seconds. Add the tofu and cook, stirring constantly, 1 minute. Add the hot bean sauce and sugar and cook, stirring constantly, 30 seconds. Add the scallions and 1 teaspoon sesame oil and cook, stirring constantly, 30 seconds. Add the noodles and remaining 2 teaspoons sesame oil and toss until thoroughly coated and heated through, 1 to 2 minutes. Serve at once.

{PER SERVING} Calories 337 • Protein 13g • Total Fat 11g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 48g • Dietary Fiber 3g • Sodium 150mg

hancheng

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