One-dish Asian noodles
26
- Prep Time15 mins
- Total Time25 mins
- Makes4 Servings
Roberto Caruso
Tofu and broccoli sit on a sweet-soy bed of light vermicelli or glass noodles in this easy and healthy one-dish Asian noodles with tofu recipe.
Ingredients
200-g pkg vermicelli or glass noodles
1 bunch green onions, sliced diagonally
2 tbsp vegetable oil
350-g pkg extra-firm tofu, sliced into strips
3 garlic cloves, minced
340-g pkg broccoli slaw
1 cup vegetable broth
1/4 cup soy sauce
3 tbsp dark sesame oil
1 tbsp honey
Instructions
Cover noodles with warm water in a medium bowl. Let stand for 10 min.
Separate white from green sliced onions. Heat a large non-stick frying pan over medium-high. Add 1 tbsp vegetable oil, then tofu. Cook, stirring often, until tofu is golden, about 5 min. Transfer to a plate.
Return pan to heat. Add remaining vegetable oil, then white sliced onions, garlic, broccoli mix, broth, soy, sesame oil and honey. Bring to a boil, then add drained noodles. Reduce heat to medium. Cook, stirring often, until broccoli starts to wilt, about 3 min. Return tofu to pan along with green sliced onions. Stir until combined. Serve immediately.
Nutrition (per serving)
Calories 501, Protein 16g, Carbohydrates 59g, Fat 23g, Fibre 3g, Sodium 1088mg.
Wine Pairings
Asian noodles with tofu Pair it with: A Tuscan with a twist. The vermentino grape produces some fascinating wines with a mouth feel and weight rarely found in unoaked Italian whites. This pear-scented example is a surprising match with this Asian-inspired dish. Our pick: Tommasi Poggio al Tufo Vermentino, Italy, $13.
Substitution Tip:
A bundle of sweet potato noodles (about 223 g), found at Asian grocery stores, will work just as well.