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
- 16 g,
- Carbohydrates
- 59 g,
- Fat
- 23 g,
- Fibre
- 3 g,
- Sodium
- 1088 mg.
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.
