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1 large head organic broccoli, stemmed and cut into small florets
3/4 pound enriched egg noodles*
3 tablespoons prepared ginger soy vinaigrette*, divided
1/4 cup roasted, unsalted cashews
1 8-ounce package Thai or Teriyaki baked tofu, cut into 1-inch cubes
3/4 pound enriched egg noodles*
3 tablespoons prepared ginger soy vinaigrette*, divided
1/4 cup roasted, unsalted cashews
1 8-ounce package Thai or Teriyaki baked tofu, cut into 1-inch cubes
Method
Bring a large pot of salted water to a boil, add broccoli and cook until al dente, 3 to 4 minutes. Using a slotted spoon, transfer broccoli to a large plate; set aside. Return water to a boil; add noodles and cook until al dente, 7 to 8 minutes; drain well. Meanwhile, put vinaigrette, cashews and 1/2 cup water into a blender and purée until smooth. Return hot noodles to pot along with cashew mixture, broccoli and tofu and cook over medium heat, tossing gently, until heated through, 1 to 2 minutes more; transfer to bowls and serve.
