This easy, Asian inspired noodle dish is simple and delicious.
- 1 package tofu (~14 oz), pressed to remove extra water then cubed
- 3 cloves garlic, minced
- 1 – 2 Tbsp fresh ginger, minced
- 1/4 cup reduced sodium tamari, or more as you wish
- 1 Tbsp maple syrup
- 2 Tbsp rice vinegar (or apple cider vinegar)
- 1 Tbsp sesame oil
- Hot sauce, red pepper flakes, or other heat as you wish
- 8 oz. whole wheat spaghetti or udon noodles
- 2 carrots, thinly sliced diagonally
- 1 head of broccoli, stem thinly sliced (like the carrot) and florets chopped into bit-sized pieces
- 1 bunch green onions, chopped (green and white/light green parts kept separately)
- 1 Tbsp minced fresh basil
- 1+ Tbsp sesame seeds
If you can, press the tofu about 15 minutes ahead of time to remove as much water as possible.
While tofu is pressing, combine garlic, ginger, tamari, maple syrup, vinegar, sesame oil, and optional heat in a glass dish.
Cube tofu and add to bowl of sauce. Stir until well coated. Allow to marinate until needed.
Heat a pot of water and bring to a boil. Cook spaghetti when boiling according to package instructions.
In a large saute pan (no oil needed), cover and cook the carrots and the stems of the broccoli until starting to soften. Add tofu (and any marinade that wasn’t soaked up) and saute uncovered for several more minutes. Add broccoli florets and the white/light green parts of the green onions. Saute until everything is done to your liking. Add the green parts of the green onions, basil and sesame seeds. Stir well and heat through. Toss with the noodles and serve immediately. Chopsticks optional.