Stir-Fry Ginger Noodles with Tofu [DF/V]
Serves 2
Ingredients
8 ounces lo mein noodles
1 tablespoon peanut or vegetable oil
8 ounces sliced mushrooms
1 medium onion, thinly sliced
1 red or green bell pepper, thinly sliced
1 tablespoon minced fresh gingerroot
3 or 4 cloves garlic, minced
3 cups broccoli florets
6 ounces extra-firm tofu (not silken), diced
2/3 cup vegetable broth
1/4 cup wheat-free tamari
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 1/2 tablespoons smooth peanut, almond or cashew butter
Chopped peanuts, almonds or cashews, optional
Instructions
Prepare noodles as directed on package; drain. Meanwhile, in a large skillet or wok, heat peanut oil over medium-high heat. Add mushrooms, onion, bell pepper, gingerroot and garlic; stir-fry 5 minutes. Stir in broccoli and tofu; stir-fry 3 to 4 minutes. Stir in broth, soy sauce, vinegar and sesame oil. Bring to a simmer. Cook, stirring occasionally, 4 minutes. Reduce heat to low; stir in peanut butter. Gently stir in cooked noodles. Top with nuts.