Vegetable Lo Mein With Tofu

1. 1

   Cook linguine in a Dutch oven according to package directions, omitting salt and fat; drain. Run under cold water to cool immediately; drain well. Transfer to a large bowl; add sesame oil, tossing to coat.

2. 2

   Combine cornstarch and water in a medium bowl; stir with a whisk. Add soy sauce and next 4 ingredients, stirring with a whisk.

3. 3

   Cut tofu into 1/2-inch cubes, and pat dry with paper towels.

4. 4

   Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over high heat. Add tofu, and cook, shaking or turning occasionally, 5 minutes or until golden. Remove tofu, and keep warm.

5. 5

   Add vegetable broth mixture, pasta, carrot, snow peas, bean sprouts, and green onions to pan, stirring constantly, 3 minutes or until slightly thickened. Gently stir in tofu.

* Per serving · 4 servings · Values may vary.