One-Pot Tofu And Broccoli Noodles
26
- Prep Time15 min
- Total Time25 min
- Makes4 Servings
(Photo: Roberto Caruso)
Tofu and broccoli sit on a sweet-soy bed of light vermicelli or glass noodles in this easy 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.
Substitution Tip:
A bundle of sweet potato noodles (about 223 g), found at Asian grocery stores, will work just as well.
