- 18-oz pkg udon noodles
- 2 tbsp vegetable oil
- 1 lb firm tofu, patted dry and cut into 1" cubes
- 1 tbsp tamari
- 1 c thinly-sliced carrot rounds
- 2 ½ c broccoli florets
- 1 tbsp minced fresh ginger
- ½ c vegetable broth
- ½ c bottled/pre-made 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 5-10 minutes until vegetables are tender-crisp. Add the peanut sauce, green onions and cooked noodles. Toss well and cook another 5 minutes. Serve warm.
Serving suggestion: 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.