Tofu and Vegetable Lo Mein

6  ounces		linguine
2  teaspoons		sesame oil
4  teaspoons		peanut oil
8  ounces		tofu, extra firm
6		green onions
2-1/2  cups		cabbage
1-1/2  cups		spinach
12		asparagus
2		small carrots
1-1/2  cups		snow peas
4		cloves garlics
2  teaspoons		chopped ginger
3  tablespoons		soy sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Tofu and Vegetable Lo Mein ingredients. The serving size for any ingredient in Tofu and Vegetable Lo Mein may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook noodles as directed. Drain and place in a large bowl. Add sesame oil and toss to coat. Cover bowl to keep noodles warm.
Chop tofu into 1/2 inch cubes. Heat 1 Tbsp. peanut oil in large skillet or wok over medium heat. Add tofu and stir fry until golden brown. Remove from skillet and set aside.
Reheat skillet and add 1 tsp. peanut oil. Add green onions, garlic, ginger, and carrots. Stir fry for 1-2 minutes. Add cabbage, spinach, snow peas, asparagus and stir fry for 1 minute. Add 1 Tbsp. soy sauce and stir fry for 3-4 minutes.
Add cooked veggies, tofu and remaining soy sauce to noodles and toss thoroughly. Serve hot.