This has quickly become a staple in our house. It reheats easily and the leftovers can make a great lunch!
Ingredients for the Noodles
16 ounces whole wheat spaghetti or other thin pasta
4 tablespoons oil
6 cloves of garlic, minced or 3 teaspoons of chopped garlic
2 packages of extra firm tofu, drained and pressed, cut into small 1 inch pieces
4 eggs, beaten
2 packages of frozen broccoli (sizes vary, but at least 12 ounces per bag)
1/2 cup dry roasted peanuts
2 limes (optional)
Ingredients for the Sauce
6 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2/3 cup brown sugar
4 tablespoons rice vinegar
2 tablespoons sriracha hot sauce or more to taste
4 tablespoons cream peanut butter
Instructions
- Cook noodles according to package instruction. Rinse with warm water to ensure that noodles have separated.
- Make sauce by combining sauce ingredients in a bowl. You may also use an immersion blender or food processor to make sure that the peanut butter is fully emulsified in the sauce.
- Stir fry the tofu. Heat 3 tablespoons of oil in a large saucepan or wok over medium high heat. Add the garlic and stir until fragrant. Then add tofu. Cook until tofu starts to brown.
- Add the broccoli and continued to saute.
- Push the tofu and broccoli to one side of the pan. Add more oil and add the eggs. Scramble the eggs, breaking them into smaller pieces as they cook.
- Add the noodles, sauce, and peanuts to the pan. Toss together to combine.
- Squeeze limes over individual bowls to taste. Can be serve with additional peanuts on top.
Notes
You can garnish this dish fresh cilantro, but beware! Some of your guests may have the gene that makes cilantro taste like soap.
Other options for vegetables to add include bell peppers, thinly sliced carrot strips, and green onions. If your supermarket carries a frozen Asian stir fry mix, you can use that as well.
