Tofu Lo Mein

Ingredients

• 12 oz dried egg noodles
• 12 oz extra-firm tofu, cut into thin strips
• 8 oz bok choy or choy sum, sliced
• 6 oz bean sprouts
• 2 oz carrot, cut into strips
• 1 oz sweet red bell pepper, cut into strips
• 4 Tbsp neutral oil, divided
• 3 garlic cloves, finely chopped
• 1 tsp salt
• 2 Tbsp light soy sauce
• 2 Tbsp Shaoxing rice wine
• 2 Tbsp toasted sesame oil
• 1/2 tsp sugar
• 1/2 tsp ground white pepper

Directions

1. Bring a large pot of water to a boil with 1 tablespoon oil. Cook the noodles 4 to 5 minutes, rinse under cold water, and drain well.
2. Heat 2 tablespoons oil in a wok. Add garlic and tofu; stir-fry 2 minutes. Add bok choy, sprouts, carrot, and red pepper; cover and cook 2 minutes.
3. Add salt, soy sauce, rice wine, sesame oil, sugar, and white pepper. Add the noodles, toss well, and serve.