Tofu & Vegetable Yaki Udon

• 1 (9 1/2 ounce) package udon noodles
• 1 (16 ounce) package tofu, drained and cubed
• 3 green onions, chopped
• 1/2 cup shredded carrot
• 1 cup broccoli floret
• 3 tablespoons olive oil
• 3 tablespoons tamari soy sauce (or soy sauce)
• 1 pinch salt
• 1 pinch black pepper

1. Bring 4 cups of lightly-salted water to a boil, and let the udon noodles simmer for about 5-6 minutes, and drain.
2. Put the udon noodles in a bowl and set aside.
3. Put the olive oil and tamari/soy sauce with a pinch of salt and pepper in the same pot to coat the vegetables and tofu, and let cook on medium heat while loosely covered to desired tenderness, about 10-12 minutes.
4. Uncover and add the cooked udon noodles, adding extra olive oil and tamari/soy sauce if needed. Stir until fully coated, then serve or freeze.

udon noodles, green onions, shredded carrot, broccoli floret, olive oil, soy sauce, salt, black pepper

Taken from www.food.com/recipe/tofu-vegetable-yaki-udon-472469 (may not work)