Tofu & Vegetable Yaki Udon

the80srule's Note:

A yummy dish I can freeze, and is simple and inexpensive. Udon noodles can be found at Asian grocery stores, or the ethnic foods sections of most grocery stores. They have a soft and chewy texture, and are quite delicious.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 5-6

Yield: 5.0

• 1 (9 1/2 ounce) package udon noodles
• 1 (16 ounce) package tofu, drained and cubed
• 3 green onions, chopped
• 1/2 cup shredded carrot
• 1 cup broccoli floret
• 3 tablespoons olive oil
• 3 tablespoons tamari soy sauce (or soy sauce)
• 1 pinch salt
• 1 pinch black pepper

Directions:

1. Bring 4 cups of lightly-salted water to a boil, and let the udon noodles simmer for about 5-6 minutes, and drain.
2. Put the udon noodles in a bowl and set aside.
3. Put the olive oil and tamari/soy sauce with a pinch of salt and pepper in the same pot to coat the vegetables and tofu, and let cook on medium heat while loosely covered to desired tenderness, about 10-12 minutes.
4. Uncover and add the cooked udon noodles, adding extra olive oil and tamari/soy sauce if needed. Stir until fully coated, then serve or freeze.