, sliced diagonally
, sliced into strips
- 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)
- 16 g,
- 59 g,
- 23 g,
- 3 g,
- 1088 mg.
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.
A bundle of sweet potato noodles (about 223 g), found at Asian grocery stores, will work just as well.