Created by: AustinVegLiving
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Recipe #4157 | Created on January 18, 2012
Categories: Dinner, Main Dish, Tofu/Soy, Pasta, Vegetables, Broccoli, Asian, Boil, Skillet, Stove Top, Wok/Stir-Fry, Vegan, Vegetarian, Frozen Vegetables (more)
Asian Noodles and Broccoli
"This recipe was featured in the Vegetarian Network of Austin's April/May 2001 newsletter, Austin Vegetarian Living."
- 1 pound broccoli
- 1 pound linguine or fettucine or similar dry regular or gluten-free pasta
- 2 tablespoons dark toasted sesame oil 1 tablespoon light olive oil
- 2 minced garlic cloves
- 1 teaspoon hot pepper flakes
- 1 pound firm tofu, drained and cut into cubes
- 6 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons turbinado sugar
What You Will Need
No special items needed.
Step 1
Cut broccoli into bite sized chunks.
Step 2
Bring a large pot of water to boil.
Step 3
Add broccoli and cook until crunchy tender, about 4-5 minutes.
Step 4
Remove broccoli with slotted spoon, rinse under cold water, and drain.
Step 5
Add the pasta to the boiling water and cook until al dente.
Step 6
While the pasta is cooking, heat the sesame oil and olive oil in a skillet.
Step 7
Add the broccoli, tofu cubes, soy sauce, vinegar, and surgar, and stir fry for 30 seconds, then remove from heat.
Step 8
Drain the pasta and toss it with the broccoli mixture.
Step 9
Serve warm or at room temperature.
- Serving Size: 1 (389.8 g)
- Calories 559.9
- Total Fat - 19.7 g
- Saturated Fat - 3.3 g
- Cholesterol - 1.6 mg
- Sodium - 727.1 mg
- Total Carbohydrate - 65.9 g
- Dietary Fiber - 8.9 g
- Sugars - 5.3 g
- Protein - 31.7 g
- Calcium - 410.1 mg
- Iron - 8.5 mg
- Vitamin C - 103.4 mg
- Thiamin - 0.6 mg