Lo Mein Primavera

• 1 package extra-firm tofu
• 1 package fresh linguine
• 2 tbsp. vegetable oil
• 2 stalk celery
• 1 medium red pepper
• 3 clove garlic
• 1 large zucchini
• 2 large carrots
• 1/4 c. lower-sodium soy sauce
• 1/2 tsp. Asian sesame oil
• fresh cilantro leaves

1. Cut tofu block in half lengthwise.
2. Cut each piece into 1/2-inch-thick slices.
3. Place slices in single layer between paper towels to remove excess moisture.
4. In 12-inch nonstick skillet, heat 1 inch water to boiling on high.
5. Add linguine and cook as label directs.
6. Drain and rinse under cold running water to prevent pasta from sticking.
7. In same skillet, heat 1 tablespoon oil on medium 1 minute.
8. Add tofu in single layer and cook 10 minutes or until golden brown, turning once.
9. Transfer to plate.
10. In same skillet, heat remaining tablespoon oil on medium 1 minute.
11. Add celery, pepper, and garlic; cook 2 minutes or until crisp-tender, stirring.
12. Add zucchini; cook 1 to 2 minutes or until crisp-tender, stirring.
13. Add carrots, soy sauce, tofu, and noodles.
14. Cook 2 minutes or until heated through, stirring to coat.
15. Remove from heat, stir in sesame oil, and transfer to serving plates.
16. Garnish with cilantro.

fresh linguine, vegetable oil, celery, red pepper, clove garlic, zucchini, carrots, lower, asian sesame oil, cilantro

Taken from www.delish.com/recipefinder/lo-mein-primavera-recipe-ghk0910 (may not work)