Udon Noodles With Walnuts and Pomegranates |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From the October 2006 issue of Vegetarian Times. Ingredients:
1 (10 1/4 ounce) package of dried udon noodles |
1 lb broccoli, cut into small florets (about 3 cups) |
1 small red pepper, diced (about 1 cup) |
2 tablespoons toasted walnut oil, divided |
1 (12 ounce) package extra -firm tofu, drained and cubed |
2 garlic cloves, minced (about 2 tsp) |
1/4 cup chopped walnuts |
1 tablespoon maple syrup |
1 cup fresh pomegranate seeds |
5 green onions, chopped (about 1/3 cup) |
Directions:
1. Cook noodles in boiling water about 3 minutes. Add broccoli and bell pepper, and simmer 2 minutes more. Drain.
2. Heat 1 Tbsp oil in skillet over medium heat. Add tofu cubes and cook 10 minutes until browned, turning occasionally.
3. Remove from heat, add garlic and stir 30 seconds or until garlic is fragrant. Stir walnuts, maple syrup and remaining walnut oil.
4. Toss pasta mixture with tofu mixture, pomegranate seeds and green onion.
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