Spicy Broccoli and Soba Noodle Stir-Fry

This is an easy, tasty weeknight meal I adapted from a Moosewood cookbook. It comes together pretty quickly, especially if all your ingredients are ready to go in advance. If you're not into tofu, chicken would probably work fine.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup soy sauce or 1⁄4 cup tamari
• 2  teaspoons sugar
• 2  teaspoons  sesame oil
• 1  tablespoon cornstarch
• 1  tablespoon  rice wine vinegar or 1  tablespoon fresh lemon juice
• 1⁄2 lb  soba noodles
• 1  tablespoon  vegetable oil
• 3 -4  garlic cloves, minced
• 1⁄4 teaspoon cayenne (I use more for EXTRA heat!)
• 4 -5  cups broccoli florets
• 1⁄4 cup water
• 1⁄2 cup sake
• 1  carrot, peeled and grated
• 12  ounces baked tofu, cubed
•  toasted sesame seeds, to taste (optional)

Directions

1. Bring 3 quart water to boil in a large pot.
2. While water heats, whisk together soy sauce, sugar, sesame oil, cornstarch and vinegar until smooth and set aside.
3. When water boils add soba noodles and cook 8-10 minutes.
4. Meanwhile, warm vegetable oil in a wok or large skillet over medium heat. Add garlic and cayenne and cook, stirring constantly, until garlic turns golden (less than a minute).
5. Stir in broccoli, water and sake; cover and cook 3-4 minute.
6. Stir in carrots, tofu and soy sauce mixture; cook for another minute or 2 until sauce thickens then reduce heat to low.
7. When soba noodles are al dente, drain and rinse them. Add to the vegetables and stir until they are coated with sauce.
8. Serve immediately, garnished with sesame seeds.