What's For Dinner: Broccoli Tofu Cashew Nut with Soba Noodles

A quick trip to Whole Foods and I had all the ingredients necessary for this dinner. In all, it took about 20 minutes to put together; it probably would have gone faster if I hadn't decided to serve the stir fry over noodles at the very last minute (I had originally planned to serve it over some leftover wild rice). The next time I make this I think I'll try to make the sauce from scratch -- one of my fave dishes at Anong's Thai Cuisine in Laramie was the broccoli cashew nut (with tofu), and the ginger soy sauce that I used in this dish is just so not the same.

Broccoli Tofu Cashew Nut with Soba Noodles (printer-friendly version)

makes two servings

1/2 pkg soba noodles

3 cups frozen (or fresh) broccoli florets

1 pkg lite firm tofu

1/2 cup ginger soy sauce (or sauce of your choice)

1/2 cup roasted cashew nuts

1. Bring a pot of water to boil. Add the soba noodles and cook according to the manufacturer's instructions.

2. Cook the frozen broccoli florets per the manufacturer's instructions or steam fresh florets. Set aside.

3. Drain the tofu and cut it into 1" cubes. Place the cubes on a towel and wrap it in the towel's free ends. Place a heavy book or weight on top of the cubes and soak up the excess moisture for at least 10 minutes.

4. Heat a large saute pan over medium-high heat. Add in about half the tofu cubes. Brown on each side (about one minute per side). Repeat with the remaining cubes. Remove from the heat.

5. Reduce the heat to medium. Add in 1 T sesame oil and stir fry the cooked broccoli florets for about one minute. Add in the cooked tofu cubes and cashews and toss to combine.

6. Add in the sauce of your choice (I used about 1/2 cup, you can use more or less). Cook for an additional 2-3 minutes.

7. Once the soba noodles have cooked, drain and run cold water over them. Then add the cooked noodles to the saute pan and toss until all the ingredients are combined and the noodles are coated in the sauce.