Lo Mein with Tofu

Directions

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