Rice Noodles with Broccoli and Tofu

This is an easy way to get the flavors of Thai food without too many obscure ingredients. Fish sauce is a fantastic ingredient for this type of meal. Pick up a bottle the next time you see one in the store - it will last forever in the refrigerator! Rice noodles are readily available in the Asian section of the market. This is a complete meal, so serve up a big bowl and enjoy. Feel free to play with your food and get creative: add extra veggies or make it non vegetarian by sauteing shrimp with the tofu..

1 package (14 ounces) firm or extra firm tofu
1 package (8 to 10 ounces) wide rice noodles
2 Tbs vegetable oil or peanut oil
3 medium shallots, sliced
6 cloves garlic, minced
1 jalapeno pepper,* minced
2 tsp minced fresh ginger
3 cups broccoli florets
3 Tbs low sodium soy sauce
1 Tbs ketchup
1 Tbs fish sauce (optional)

Slice tofu horizontally into pieces, each about 1 inch thick.
Place tofu on cutting board or a rimmed cookie sheet between layers of paper towels; put another cutting board on top to add weight to press moisture out of tofu.
Soak rice noodles in large bowl filled with warm water; let stand 30 minutes or until soft.
Meanwhile, heat oil in large skillet or wok.
Cut tofu into bite-sized squares and blot dry.
Stir-fry about 5 minutes or until tofu is speckled and light brown on all sides. Remove and reserve.
Add shallots, jalapeno, garlic and ginger to skillet. Stir-fry over medium-high heat 2 to 3 minutes; add broccoli and stir-fry. Cover pan; cook 3 minutes or until broccoli is crisp-tender.
Drain noodles well, add to skillet and stir to combine.
Return tofu to skillet; add soy sauce, ketchup, and fish sauce, if desired; stir-fry about 5-8 minutes or until noodles are coated and flavors are blended. Adjust seasoning. Garnish with basil.

Servings: 5

CALL THE KIDS:

Remove noodles from their package submerge in warm water.
Help drain and cut tofu. Tofu is easily sliced with a plastic knife.

Nutrition Facts
Nutrition (per serving): 170.6 calories; 32% calories from fat; 6.3g total fat; 0.0mg cholesterol; 737.1mg sodium; 283.7mg potassium; 24.8g carbohydrates; 2.0g fiber; 2.1g sugar; 22.8g net carbs; 4.6g protein.