Indian Butter Tofu
with Vegetable Biryani & Mango Chutney
We coat thick, starchy udon noodles in a sweet, sticky orange sauce. Bright, crispy-tender broccoli and fragrant cashews complete the meal and remind us of some of our favorite take-out dinners.
INGREDIENTS
- 14 oz udon noodles
- 1 Valencia orange, (divided), half juiced, half cut into wedges
- 1 tbsp turbinado sugar
- 1 tbsp toasted sesame oil
- 2 tbsp low-sodium tamari
- 2 tbsp seasoned rice vinegar
- 2 tsp cornstarch, (divided)
- 6 oz broccoli florets, cut into bite-size pieces
- 1/4 cup cashews
- 1 tbsp white sesame seeds
- 3 garlic, peeled and minced
- 1 oz ginger, peeled and minced
- 1 Thai chile, destemmed, minced
- 2 tbsp vegetable oil*
- salt*
INSTRUCTIONS
Bring large pot of salted water to a boil. Add noodles and cook until soft, 2 to 3 minutes. Drain noodles and rinse under cool water to stop cooking process. Set pot aside for step 3.
Combine orange juice, sugar, sesame oil, tamari, vinegar, and just half the cornstarch in small bowl and whisk to dissolve sugar. (TIP: Keep the remaining cornstarch for your own use.)
Heat 2 tbsp vegetable oil in same pot over medium heat. Add broccoli, cashews, and a pinch of salt and cook, stirring occasionally, until golden brown in places, 3 to 5 minutes. Add sesame seeds, garlic, ginger, and just half the Thai chile and cook until fragrant, 1 to 3 minutes. (4-serving meal: use ¼ cup vegetable oil) (TIP: Add more Thai chile if you prefer more spice.)
Reduce heat to medium-low, add cooked noodles and orange sauce to pot, and toss to coat. Cook until sauce thickens slightly, 1 to 3 minutes. Divide orange udon noodles with broccoli and gingered cashews between bowls and serve with orange wedges. Enjoy! (TIP: Squeeze more orange juice into the sauce if you prefer.)
SIMILAR RECIPES
Sesame Orange Udon with Broccoli & Gingered Cashews
Japanese Yam Sushi Bowls with Sesame Spinach & Citrus Aioli
Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad
Summer Vegetable Ciabatta with Cashew Cheese & Roasted Tomato Vinaigrette
Spicy Buffalo Tofu Bowls with Celery Carrot Slaw & Herbed Ranch
