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Baked Spring Rolls and Low-Fat Lo Mein


1/2 head Napa Cabbage (about 8 ounces cored and shredded)
1 carrot
1/2 tablespoon sambal oelek (or other chili paste, to taste)
6 ounces extra-firm tofu
1 teaspoon soy sauce or tamari
2 teaspoons water
1 teaspoon seasoned rice vinegar
1/4 teaspoon sesame oil
24 spring roll wrappers (I used 4×4-inch wrappers)
6 ounces Napa Cabbage, cored and shredded
1 carrot, cut into matchsticks
1/2 teaspoon sambal oelek (or other chili paste, to taste)
3 oz extra-firm tofu
1/2 teaspoon soy sauce or tamari
1 teaspoon water
1/2 teaspoon seasoned rice vinegar
1/8 teaspoon sesame oil
8 ounces whole wheat pasta such as fettuccine
2 teaspoons minced ginger root
1 teaspoon minced garlic
1/4 red bell pepper, thinly sliced
6 Cremini mushrooms, sliced
1 tablespoon soy sauce or tamari (or to taste)
1/2 teaspoon sesame oil (or to taste)



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