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Preheat the oven to 350°F. Remove excess moisture from tofu by lining a baking sheet with a double layer of paper towels and placing the tofu in a single layer on top. Cover steaks with another double layer of towels and place a baking sheet over the towels. Weigh down baking sheet with cans from your pantry and set aside for 20 minutes. Meanwhile, cook udon noodles slightly less than called for on package directions. Drain and set aside.
Lightly oil a 9- x 13-inch casserole dish with cooking spray. Evenly distribute noodles at bottom of dish. Spread carrots, broccoli, corn, mushrooms, water chestnuts, and peppers evenly over noodles. Pour broth over the top.
In a small bowl, make sauce by mixing plum jam, ginger, lemon juice and soy sauce together. Arrange tofu over vegetables and spoon sauce over the top. Cover and bake for 20 minutes.