WEEKDAY LO-MEIN

Ingredients

4 Tablespoons avocado oil, divided 

1 packet baked tofu, cubed 

1 head napa cabbage, shredded 

2 carrots, peeled and julienned 

1 bunch green onions, sliced and divided 

1 head broccoli, or bok choy, rough chop 

1 12-16 ounce box Gluten Free Spaghetti Noodles 

1-2 Tablespoons Black or White toasted sesame seeds 

Sauce 

¼ cup plant-based oyster sauce 

¼ cup soy sauce 

1 Tablespoon coconut sugar 

½ cup vegetable stock 

2 Tablespoons cornstarch 

4 cloves garlic, minced 

1 inch ginger, minced 

2 Tablespoons Toasted Sesame oil 

Instructions

1. Bring a large pot of water to a boil, add noodles, cook 7-8 minutes, drain and set aside. 2. To make the sauce, add all ingredients to a mixing bowl and whisk to combine, set aside. 3. In a wok or large high-sided saute pan, add 2 Tablespoons oil to medium high heat. Add 

tofu, cook and turn until all sides are nicely browned. Remove and set aside. 4. In the same wok, add remaining oil on high heat, add cabbage, carrots, half the green onions, and broccoli. Cook vegetables while keeping them moving in the wok, using a large spoon or spatula for about 5 minutes. Don’t overcook, they should still have a crunch. 

5. Lower the heat to medium high, Add cooked noodles, tofu and sauce. While stirring and mixing all ingredients, cook until the sauce thickens, about 5 minutes. 

6. Transfer to a serving dish, garnish with sesame seeds and remaining green onions.