Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.