Tofu & Vegetable Yaki Udon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A yummy dish I can freeze, and is simple and inexpensive. Udon noodles can be found at Asian grocery stores, or the ethnic foods sections of most grocery stores. They have a soft and chewy texture, and are quite delicious. Ingredients:
1 (9 1/2 ounce) package udon noodles |
1 (16 ounce) package tofu, drained and cubed |
3 green onions, chopped |
1/2 cup shredded carrot |
1 cup broccoli floret |
3 tablespoons olive oil |
3 tablespoons tamari soy sauce (or soy sauce) |
1 pinch salt |
1 pinch black pepper |
Directions:
1. Bring 4 cups of lightly-salted water to a boil, and let the udon noodles simmer for about 5-6 minutes, and drain.
2. Put the udon noodles in a bowl and set aside.
3. Put the olive oil and tamari/soy sauce with a pinch of salt and pepper in the same pot to coat the vegetables and tofu, and let cook on medium heat while loosely covered to desired tenderness, about 10-12 minutes.
4. Uncover and add the cooked udon noodles, adding extra olive oil and tamari/soy sauce if needed. Stir until fully coated, then serve or freeze.
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