Ingredients: Makes 6 servings. Prep time: 20 minutes.
1 8-ounce package udon noodles
2 tablespoons vegetable oil
1 pound firm tofu, patted dry and
cut into 1-inch cubes
1 tablespoon tamari
1 cup thinly-sliced carrot rounds
2 ½ cups broccoli florets
1 tablespoon minced fresh ginger
½ cup vegetable broth
½ cup bottled peanut sauce
4 green onions, diced
In a medium pot, cook the noodles according to package directions.
Drain and set aside.
In a wok or large skillet, heat the oil over medium-high heat. Add the
tofu and sauté for about 8 minutes, stirring frequently, until it begins
to brown and get crisp. Add the tamari, carrots, broccoli, ginger and
broth to the pan and sauté for 5 to 10 minutes until vegetables are
tender-crisp. Add the peanut sauce, green onions and cooked noodles.
Toss well and cook another 5 minutes. Serve warm.
Add a dash of sriracha or a pinch of cayenne pepper to spice up this
dish and serve with fresh spring rolls and ginger-soy dipping sauce on
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