Gingered Broccoli and Tofu Noodle Bowl

StrongerTogether.coop

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 the side.  The recipe calls for peanut sauce - check out our peanut sauce recipe to make it from scratch!

Gingered Broccoli and Tofu Noodle Bowl

Prep Time

20 minutes

Cook Time

0 minutes

Yield

6 Servings

Ingredients

8 ounces noodles, udon
2 tablespoons vegetable oil
1 pound tofu, firm (patted dry and cut into 1 inch cubes)
1 tablespoon tamari
1 cup carrot (thinly sliced into rounds)
2 1⁄2 cups broccoli (florets)
1 tablespoon ginger, fresh (minced)
1⁄2 cup stock, vegetable
1⁄2 cup peanut sauce
4 green onion (diced)

Instructions

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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.