Cashew Noodles with Broccoli and Tofu
- 1 large head broccoli, stemmed and cut into small florets
- 3/4 pound enriched egg noodles
- 3 tablespoons prepared ginger soy vinaigrette, divided
- 1/4 cup roasted, unsalted cashews
- 1 (8.0-ounce) package Thai or Teriyaki baked tofu, cut into 1-inch cubes
Bring a large pot of salted water to a boil.
Add broccoli and cook until just tender and bright green, 3 to 4 minutes.
Using a slotted spoon, transfer broccoli to a large plate; set aside.
Return water to a boil; add noodles and cook until al dente, 7 to 8 minutes; drain well.
Meanwhile, put vinaigrette, cashews and 1/2 cup water into a blender and purée until smooth.
Return hot noodles to pot along with cashew mixture, broccoli and tofu and cook over medium heat, tossing gently, until heated through, 1 to 2 minutes more; transfer to bowls and serve.
Meanwhile, put vinaigrette, cashews and 1/2 cup water into a blender and purée until smooth.
Return hot noodles to pot along with cashew mixture, broccoli and tofu and cook over medium heat, tossing gently, until heated through, 1 to 2 minutes more; transfer to bowls and serve.
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- 1 large head broccoli, stemmed and cut into small florets
- 3/4 pound enriched egg noodles
- 3 tablespoons prepared ginger soy vinaigrette, divided
- 1/4 cup roasted, unsalted cashews
- 1 (8.0-ounce) package Thai or Teriyaki baked tofu, cut into 1-inch cubes