Tofu Udon Noodles

This is from DigthisChick. I have made them several times and can say this is a yummy easy dish. Especially if you frequent the asian grocery store like I do. You dont even have to use tofu or chicken. I also add whatever veggies I want. And I use Skippy, or actually Kroger brand.

:: Tofu Peanut Udon Noodles ::


- a few tablespoons canola oil
- tofu*, chopped in smallish cubes (3/4 inch)
- udon or soba noodles
- two carrots, julienned or chopped
- one broccoli stalk, crown coarsely chopped and stem finely chopped
- 1/2 cup peanut butter (again, not talking skippy. We use Maranatha.)
- a few tablespoons water
- soy sauce
- bunch green onions, chopped
- peanuts, chopped
Cut tofu slab in half length-wise and press water out. I use a clean dish towel placed under the tofu and then folded over the top and a few cookbooks on top to weight it down and squeeze out water. Let it sit for 10-30 minutes or really any amount of time will help. Cook noodles and set aside. Heat oil in skillet on high for a minute. Add tofu and cook until browned on all sides, flipping every five minutes. Mix peanut butter and water with a fork until it is liquidy and uniform, like the consistency of thick yogurt. Add carrots, broccoli to tofu. Stir frequently for a few minutes until veggies are bright. Add peanut butter water mixture. Add a bit more water if necessary. Toss. Turn off heat. Quickly add soy sauce and noodles and toss until just mixed. Don't over stir. Garnish with green onion and peanuts. It's also great with some kick.