Don’t overcook the vegetables for this dish: The onions and broccoli should be crunchy. As with any stir-fried noodle dish you must use cold cooked noodles to prevent them from sticking together. Be sure to have all of the ingredients in front of you before you proceed.
2 cups broccoli florets*
Вј cup oil (preferably peanut oil)
2 slices fresh ginger (about 1 inch wide and Вј inch thick)
ВЅ pound firm tofu, cut into ВЅ-inch cubes and patted dry
2 large onions, quartered vertically and separated
3 cloves garlic, minced
ВЅ pound (weight before cooked) cold cooked noodles such as linguine, spaghetti, or lo mein (6 cups cooked)
2 tablespoons tamari or other soy sauce
1 tablespoon sesame seeds
2 tablespoonsВ Asian sesame oilimage
*The remaining broccoli stalks can be used in Lemon-Glazed Broccoli Stalks Julienne.
- In a covered wok or large skillet precook the broccoli over medium heat with Вј cup water. Cook it until tender yet still bright green, about 3 minutes. Remove the broccoli and set aside. Drain all of the water out of the pan and wipe it dry.
- Heat the wok or skillet over medium heat. Add the oil, and when hot add the ginger slices. Cook for 5 minutes or until golden. Remove and discard them.
- Add the tofu to the hot oil and stir-fry until golden, about 5 minutes.
- Add the onions and garlic and stir-fry for 5 minutes, or until the onions begin to get tender yet are still crunchy.
- Add the broccoli and toss. Cook 1 minute.
- Add the cold noodles and toss well. Add the soy sauce and stir-fry for 2 more minutes, or until the noodles are hot.
- Sprinkle on the sesame seeds and sesame oil. Toss to coat and serve immediately.
NOTE: If you don’t have leftover pasta and must cook it especially for this dish, then drain it in a colander and run cold water over it until cold. Drain again and pat dry.