Tofu & Vegetable Yaki Udon

• (9 1/2 ounce) package udon noodles↗1
• (16 ounce) package tofu, drained and cubed↗1
• green onions, chopped↗3
• cup shredded carrot1⁄2
• cup broccoli floret↗1
• tablespoons olive oil↗3
• tablespoons tamari soy sauce (or soy sauce)↗3
• pinch salt↗1
• pinch black pepper↗1

Step-by-step instructions

1. 1

   Bring 4 cups of lightly-salted water to a boil, and let the udon noodles simmer for about 5-6 minutes, and drain.

2. 2

   Put the udon noodles in a bowl and set aside.

3. 3

   Put the olive oil and tamari/soy sauce with a pinch of salt and pepper in the same pot to coat the vegetables and tofu, and let cook on medium heat while loosely covered to desired tenderness, about 10-12 minutes.

4. 4

   Uncover and add the cooked udon noodles, adding extra olive oil and tamari/soy sauce if needed. Stir until fully coated, then serve or freeze.