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.
SERVES 3
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.
