Noodles With Stir-Fried Tofu and Broccoli
from: Dreamer in Ontario
From The Vegetarian 5 Ingredient Gourmet by Nava Atlas
- 1 lb firm tofu
- 8 ounces udon noodles or soba noodles or Chinese wheat noodles or linguine
- 1 tablespoon canola oil
- 2 large broccoli florets, cut into bite size pieces
- 1/3 cup stir-fry sauce (good quality, or 1/2 cup thai peanut sauce)
Cut tofu into 1/2 inch thick slices.
Dry by blotting between layers of paper towels or, preferably, clean tea towels.
Cut blotted tofu into 1/2 inch dice.
Cook noodles according to package directions and drain.
Heat oil in a wok or extra large skillet.
With heat on medium high, stir fry tofu until golden on most sides.
Remove from pan.
Combine broccoli with 1/4 cup of water in the pan.
Cover and steam until tender crisp.
Add tofu, cooked noodles and stir fry sauce to pan.
Toss gently until well coated.
Cook until heated through.