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udon noodles broccoli florets soy sauce chile garlic sesame oil extra firm tofu smooth peanut butter lime wedges fresh cilantro
Viewed: 118 - Published at: 9 years agoIngredients
- 8 oz. udon noodles
- 1/2 cup broccoli florets
- 2 Tbs. low-sodium soy sauce
- 1 Tbs. sriracha chile-garlic sauce
- 1 Tbs. toasted sesame oil
- 1 14-oz. pkg. extra-firm tofu, cut into 3 slabs and patted dry
- 13 cup smooth peanut butter
- Lime wedges, for garnish, optional
- Fresh cilantro, for garnish, optional
Method
- Brush grill grates with oil, and preheat grill to medium.
- Cook udon noodles according to package directions, drain, and set aside.
- Meanwhile, steam broccoli 5 minutes in steamer, or until crisp-tender.
- Combine soy sauce, sriracha, and sesame oil in small bowl.
- Brush tofu slabs with half of soy-sriracha mixture.
- Place tofu on grill, and cook 2 to 3 minutes per side, or until golden and grill-marked.
- Cut tofu into bite-size pieces.
- Add peanut butter to remaining soy-sriracha mixture, and stir to combine.
- Toss sauce with udon noodles and broccoli, and top with tofu.
- Serve with lime wedges and cilantro, if using.
