Ingredients
Equipment
Method
- Bring a medium-sized pot of water to a boil. Add the noodles. Reduce the heat to medium and cook for 4 minutes. Drain in a colander.
- While the water boils, Cut the tofu into cubes of about ¾ to 1 inch. Place in a shallow dish and top with the garlic, ginger, black pepper, and tamari sauce. Stir to make sure all of the sides of the tofu are covered with the mixture. Let this sit for 10 minutes.
- Add the cornstarch to the tofu and combine well.
- Pour the peanut oil into the wok or nonstick skillet and heat on medium for 1 minute. Add the tofu, ginger, and garlic on the plate (the tamari sauce should have been absorbed by the tofu by now). Cook for about 4 minutes and then gently turn until all sides are light to medium brown.
- Add the red onion, mushrooms, and broccoli to the pan. Stir and add the vegetable broth or water, lime juice, and maple syrup. Cook with occasional stirring for another 5 minutes or so until the broccoli is bright green and hot.
- Divide the noodles between 2 large bowls. Top with the tofu and vegetable mixture. Drizzle with sesame oil and sprinkle with the chopped green onions and sesame seeds.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based mainly on the USDA database.
I used hokkein noodles and regular tamari sauce for the nutrition analysis.
Estimated cost $1.60 - $2.00 per serving. This will of course depend on where you purchase your ingredients. I found the noodles and tofu at a large Asian market for very good prices.
