Noodles with Stir-Fried Tofu and Broccoli

• 1 pound firm tofu
• 8 ounces udon, soba, Chinese wheat noodles, or linguine
• 1 tablespoon peanut oil
• 2 large broccoli crowns, cut into bite-size pieces
• 1/3 cup good-quality stir-fry sauce or 1/2 cup Thai peanut sauce, or to taste

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

tofu, udon, peanut oil, broccoli crowns, peanut sauce

Taken from www.epicurious.com/recipes/food/views/noodles-with-stir-fried-tofu-and-broccoli-355961 (may not work)