Look for Asian noodles in natural foods stores as well as in the Asian foods section of well-stocked supermarkets.

　　

Ingredients

4 servings

　　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

　　

Step 1

Cut the tofu into 1/2-inch-thick slices. Blot well between several layers of paper towel or clean tea-towels, then cut into 1/2-inch dice.

　　

Step 2

Cook the noodles according to package directions and drain.

　　

Step 3

Meanwhile, heat the oil in a stir-fry pan, wok, or extra-large skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides; transfer to a plate.

　　

Step 4

Combine the broccoli and about 1/4 cup of water in the stir-fry pan. Cover and steam until the broccoli is tender-crisp.

　　

Step 5

Add the tofu and cooked noodles to the pan along with the stir-fry sauce. Toss gently and thoroughly. Continue to cook just until everything is heated through, and serve.

　　

Menu

Step 6

Noodles with Stir-Fried Tofu and Broccoli (this page)

　　

Step 7

Maple-Roasted Carrots (page 207)

　　

Step 8

or

　　

Step 9

Broiled Japanese Eggplant (page 214)

　　

Step 10

Corn Slaw (page 34)

　　

nutrition information

Step 11

Calories: 393

　　

Step 12

Total Fat: 13g

　　

Step 13

Protein: 16g

　　

Step 14

Carbohydrate: 52g

　　

Step 15

Cholesterol: 0mg

　　

Step 16

Sodium: 375mg

　　

Nutrition Per Serving

Per serving: 646.4 calories

　　358.1 calories from fat

　　39.8 g total fat

　　7.7 g saturated fat

　　1.8 mg cholesterol

　　360.9 mg sodium

　　53.9 g total carbs

　　5.9 g dietary fiber

　　14.1 g sugars

　　25.7g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Vegetarian 5-Ingredient Gourmet by Nava Atlas. Copyright (c) 2001 by Nava Atlas. Published by Broadway Books.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).