Japanese udon noodles, which cook in a matter of minutes, soak up all of the slightly spicy umami-rich sauce in this stir-fry. Cubes of golden tofu make the meat-free supper substantial. You can also use cubed chicken or pork. Cost: $2/serving
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Pat tofu dry and toss gently with cornstarch to coat. In wok or large nonstick skillet, heat all but 2 tsp of the vegetable oil over medium-high heat; cook tofu, turning occasionally, until crisp and golden, 8 to 10 minutes. Remove to paper towel-lined plate to drain. Set aside.In same wok, heat remaining vegetable oil over medium-high heat; stir-fry mushrooms, garlic and ginger until mushrooms are beginning to soften, about 2 minutes. Add broccoli; stir-fry until tender-crisp, about 3 minutes. Stir in hoisin sauce, chili sauce and 3/4 cup water; bring to boil.
Reduce heat to low; add noodles, tossing gently to coat. Simmer, stirring gently, until sauce is slightly thickened, about 2 minutes. Add tofu, green onions and sesame oil; cook, tossing to coat, for 1 minute.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 261 mg
- Sugars 6 g
- Protein 28 g
- Calories 515.0
- Total fat 17 g
- Potassium 717 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 68 g
%RDI
- Iron 41.0
- Folate 26.0
- Calcium 20.0
- Vitamin A 16.0
- Vitamin C 53.0
