Wednesday, September 3, 2008

Tofu Lo Mein

Hope everyone had a nice weekend!! Ours was GREAT! We did nothing on Sunday except lounge by and play in the pool. It was awesome. Totally what I needed. We got home from our staycation on Monday, but we didn't have much in the house to make for dinner, and I didn't really feel like cooking anyway, so we all had grilled cheese sandwiches. Exciting.

Last night I was going to make this recipe, but I think I upset the baby and overdid it with stuff around the house yesterday because if I'd stand up for more than a minute or two, my baby belly would get awfully uncomfortable! So I resorted to laying on the couch and drinking water, and the husband stopped and got Little Caesar's pizza for us. I've told you it's our universal dinner back-up plan!

I had an OB appointment today and was up seven pounds from last month. Ouch. I need to get on the ball with some healthy dinners. I only gained 27 when I was pregnant with the boy, so I want to keep it around that. I'm up 20 pounds total with 11 weeks to go, so I need to watch it. I blame it entirely on having eaten out all weekend. Anyway, I'm extra glad we're having this for dinner tonight because I need a good healthy meal. I had planned on having it a couple weeks ago, but the tofu was past its date when I took it out of the fridge.

Tofu Lo Mein
1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste

Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.

Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.

Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.


Totally easy and super yummy. Even the boy usually eats it, so that makes it a winner in my book. I'm sure if you have kids--especially toddlers--you know how that goes. Just make sure you start draining your tofu early enough. I let mine drain for an hour or so, sometimes more.

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