I?m a massive fan of roasted garlic broccoli. It?s easily my favourite way to eat broccoli, and I?d challenge you to not to love it. As such, I often have a big zip-top bag full of broccoli florets mixed with liberal amounts of minced garlic, ready to be roasted up at a moment?s notice. I had such a bag lounging about in the fridge when udon inspiration struck.
A recent trip to my local Asian grocer left me flush with a wide variety of noodles, tofu, and a bottle of vegetarian mushroom sauce that had seemed promising on the shelf. I decided to roast up the broccoli with some tofu and cashews, and toss it with my new mushroom sauce. Omnomnom.
Roasted Broccoli Udon
3 cups broccoli florets
2 garlic cloves, minced
2 tbsp olive oil1 cup cubed tofu
1/3 cup cashews2 packages udon noodles
2 tbsp vegetarian mushroom sauce
Preheat the oven to 400?F. Toss the broccoli, garlic, and olive oil together and roast for 15 minutes, stirring every 5 minutes. Add the tofu and cashews after 15 minutes of roasting and roast another 5 minutes.
While the broccoli roasts, boil a pot of water and cook the udon noodles for 4 minutes. Drain and toss with the broccoli, tofu, cashews, and mushroom sauce. Enjoy!
Source: http://www.humblebeeandme.com/roasted-broccoli-udon/
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