Lo Mein with Tofu

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 2 cups cabbage shredded
• 2 tablespoons canola oil divided
• 2 cups thinly carrot peeled diagonally sliced
• 1 teaspoon sesame oil dark
• 1.5 cups bean sprouts fresh
• 2 large garlic cloves thinly sliced
• 0.3 cup green onions chopped
• 8 ounces pasta whole-wheat
• 1.5 tablespoons less-sodium soy sauce 
• 1.5 tablespoons mirin sweet ( rice wine)
• 0.8 cup onion vertically sliced
• 3 tablespoons oyster sauce 
• 1 teaspoon rice vinegar 
• 0.5 teaspoon salt divided
• 14 ounce water-packed tofu 1-inch-thick firm drained ()

Equipment

• bowl
• frying pan
• paper towels
• wok

Directions

1. Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan.
2. Let stand for 30 minutes. Discard paper towels.
3. Cook pasta in boiling water until al dente; drain.
4. Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.
5. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu.
6. Heat a large cast-iron skillet over medium-high heat.
7. Add 1 tablespoon canola oil to pan; swirl to coat.
8. Add tofu to pan; cook 4 minutes on each side or until golden.
9. Remove from pan; cut into bite-sized pieces.
10. Combine oyster sauce and next 3 ingredients (through vinegar) in a small bowl, stirring well.
11. Heat a wok or cast-iron skillet over medium-high heat.
12. Add remaining 1 tablespoon canola oil to pan; swirl to coat.
13. Add onion; stir-fry 2 minutes or until lightly browned.
14. Add cabbage, carrot, and garlic; stir-fry 2 minutes or until cabbage wilts. Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat.
15. Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated.
16. Sprinkle with green onions.