Udon Noodles With Walnuts and Pomegranates

From the October 2006 issue of Vegetarian Times.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (10 1/4ounce) package  of dried udon noodles
• 1  lb broccoli, cut into small florets (about 3 cups)
• 1  small  red pepper, diced (about 1 cup)
• 2  tablespoons  toasted walnut oil, divided
• 1 (12 ounce) package  extra -firm tofu, drained and cubed
• 2  garlic cloves, minced (about 2 tsp)
• 1⁄4 cup  chopped walnuts
• 1  tablespoon maple syrup
• 1  cup  fresh pomegranate seeds
• 5  green onions, chopped (about 1/3 cup)

Directions

1. Cook noodles in boiling water about 3 minutes. Add broccoli and bell pepper, and simmer 2 minutes more. Drain.
2. Heat 1 Tbsp oil in skillet over medium heat. Add tofu cubes and cook 10 minutes until browned, turning occasionally.
3. Remove from heat, add garlic and stir 30 seconds or until garlic is fragrant. Stir walnuts, maple syrup and remaining walnut oil.
4. Toss pasta mixture with tofu mixture, pomegranate seeds and green onion.