Asian Noodles and Broccoli

Submitted by Vegetarian Network

"This recipe was featured in our April/May 2001 newsletter."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 lb broccoli
• 1 lb dry pasta (linguine or fettucine)
• 2 tablespoons dark sesame oil (toasted)
• 1 tablespoon light olive oil
• 2 minced garlic cloves
• 1 teaspoon hot pepper flakes
• 1 lb firm tofu, drained and cut into cubes
• 6 tablespoons soy sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons turbinado sugar

directions

1. Cut broccoli into bite sized chunks.
2. Bring a large pot of water to boil.
3. Add broccoli and cook until crunchy tender, about 4-5 minutes.
4. Remove broccoli with slotted spoon, rinse under cold water, and drain.
5. Add the pasta to the boiling water and cook until al dente.
6. While the pasta is cooking, heat the sesame oil and olive oil in a skillet.
7. Add the broccoli, tofu cubes, soy sauce, vinegar, and surgar, and stir fry for 30 seconds, then remove from heat.
8. Drain the pasta and toss it with the broccoli mixture.
9. Serve warm or at room temperature.

Reviews

[AcadiaTwo]

Wow! This was scrumptious! I tripled the sauce and added a little corn starch to thicken it up a bit, plus I used frozen broccoli. I also marinated my tofu in sweet teriyaki sauce for 24-hours and cooked it in a separate skillet. Thanks for posting. Made for PAC Spring 2009.

 

[Rose is Rose]

This turned out excellent! One of the fastest, most flavorful Asian noodle recipes I have made yet. I only had 1/2 pound of pasta and 1/2 bag of frozen broccoli, and no tofu. It was a last minute idea for dinner tonight! That said, the amount of sauce was perfect, not to little nor to much! I will make again and get the tofu. I would probably press the tofu down and drain prior to cooking and pan sear it. A few more steps, but tofu done that way is delicious! Vegetarian Network, thanks for a fantastic recipe!