NOODLES WITH STIR-FRIED TOFU AND BROCCOLI
Steps:
- Cut the tofu into 1/2-inch-thick slices. Blot well between several layers of paper towel or clean tea-towels, then cut into 1/2-inch dice.
- Cook the noodles according to package directions and drain.
- Meanwhile, heat the oil in a stir-fry pan, wok, or extra-large skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides; transfer to a plate.
- Combine the broccoli and about 1/4 cup of water in the stir-fry pan. Cover and steam until the broccoli is tender-crisp.
- Add the tofu and cooked noodles to the pan along with the stir-fry sauce. Toss gently and thoroughly. Continue to cook just until everything is heated through, and serve.
- Menu
- Noodles with Stir-Fried Tofu and Broccoli (this page)
- Maple-Roasted Carrots (page 207)
- or
- Broiled Japanese Eggplant (page 214)
- Corn Slaw (page 34)
- nutrition information
- Calories: 393
- Total Fat: 13g
- Protein: 16g
- Carbohydrate: 52g
- Cholesterol: 0mg
- Sodium: 375mg
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