Name: Asian Broccoli/peanut Noodles
Ingredients: 2 stalks broccoli, chopped (including peeled stems); 2 T peanut butter; 3 T soy sauce; 1 T brown sugar; 1/4 c. water; juice of half a lemon (1-1.5 T); 3-4 bunch scallions, chopped; 2 cloves garlic, minced or pressed; 1 T minced fresh ginger; hot sauce and/or roasted sesame oil to taste; 8 oz. whole wheat udon noodles (or use linguini); 1/2 package tofu

Asian Broccoli/peanut Noodles

Ingredients

2 stalks broccoli, chopped (including peeled stems)
2 T peanut butter
3 T soy sauce
1 T brown sugar
1/4 c. water
juice of half a lemon (1-1.5 T)
3-4 bunch scallions, chopped
2 cloves garlic, minced or pressed
1 T minced fresh ginger
hot sauce and/or roasted sesame oil to taste
8 oz.s whole wheat udon noodles (or use linguini)
1/2 package tofu

Instructions

Microwave or steam broccoli until crisp-tender; drain. Combine peanut butter, soy sauce, sugar, water, and lemon juice; mix well. Add scallions, garlic, ginger, and additional seasonings (hot sauce, sesame oil). The sauce will look curdled, but it will smooth out when cooked. Boil the noodles. Meanwhile, pan-fry the tofu. Add the drained noodles and broccoli and toss to heat evenly. Add sauce and toss to combine thoroughly and heat through. (If your tofu is crumbly, as mine usually is, you can pan-fry it, take it out, and add it back just before serving.)