Recipe by Dreamer in Ontario
From The Vegetarian 5 Ingredient Gourmet by Nava Atlas
Top Review by Andi of Longmeadow Farm
Made this for a quick lunch that was as enticing to look at as to devour. I used some Ramen noodles, and followed the recipe exactly except; I threw some slices of onion along with the broccoli and tofu. My tofu was a teriaki sauce was flavored and had a bit of garlic included. Didn't really add to much extra, very filling and great tasting. Thank you Dreamer this was absolutely great! Made for *ZWT4* May 2008.
- 1 lb firm tofu
- 8 ounces udon noodles or 8 ounces soba noodles or 8 ounces Chinese wheat noodles or 8 ounces 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)
Directions See How It's Made
- 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.