I love fall and winter squash is one of my top three reasons why. I love the color, the delicate, slightly sweet flavor and how nutritious it is. When Dreamfields Foods asked me to participate in their October Healthy Pasta Month event I was thrilled. I married my favorite Butternut Squash with Kale and created a Lo Mein With Crispy Tofu.
Since I was going to post in International week, it got me thinking about infusing the ingredients of American fall into an Asian-inspired recipe. Since I drew the spaghetti card, I thought a lo mein would be a great place to start.
Please note that this post is sponsored by Dreamfields Foods. Even though I was compensated, the opinions expressed (and the yummy recipe) are all mine.
Organic extra-firm tofu is my best friend. I usually buy it at Trader Joe’s but they are having it in more supermarkets, so it’s becoming easier to find. I like it because it’s so firm that you can skip pressing it.
That means you can use it at the last minute. You can use regular firm tofu in its place, as long as you press it for anywhere from 3 hours to overnight in the fridge.
The tofu step may seem like it would be hard, but it’s surprisingly easy. You just cut it, toss it with a little organic cornstarch and add it to a hot pan with a couple of tablespoons of oil. This creates a wonderful crispy texture that really elevates the whole dish.
For the easy sauce you just mix up orange juice, soy sauce, rice wine vinegar, fresh ginger and garlic.
You can even make some easy homemade vegan pasta to use in this recipe if you want.