Gingered Broccoli and Tofu Noodle Bowl
Add a dash of sriracha or a pinch of cayenne pepper to spice up this dish and serve with fresh spring rolls and ginger-soy dipping sauce on the side.
Ingredients
- 8 oz package udon noodles
- 2 T vegetable oil
- 1 lb firm tofu, patted dry and cut into 1-inch cubes
- 1 T tamari
- 1 C thinly-sliced carrot rounds
- 2½ C broccoli florets
- 1 T minced fresh ginger
- ½ C vegetable broth
- ½ C bottled peanut sauce
- 4 green onions , diced
Instructions
- In a medium pot, cook the noodles according to package directions. Drain and set aside.
- In a wok or large skillet, heat the oil over medium-high heat. Add the tofu and sauté for about 8 minutes, stirring frequently, until it begins to brown and get crisp. Add the tamari, carrots, broccoli, ginger and broth to the pan and sauté for 5 to 10 minutes until vegetables are tender-crisp. Add the peanut sauce, green onions and cooked noodles. Toss well and cook another 5 minutes. Serve warm.