Tofu and Udon Noodle Stirfry

 

I pound extra firm or firm tofu, pressed and sliced into strips

2 cups vegetable stock

2 ribs celery, sliced

2 -4 carrots, peeled and sliced

1 bunch green onions, chopped

1 bunch collard greens, ribs removed and chopped

2 cups broccoli florets

Marinate the tofu in 2 cups of vegetable stock while preparing the vegetables. You can let go longer if desired (let then tofu sit in the fridge if its going to be a longer marinade period - mine just sat on the counter). Heat ~ 1 Tbsp olive oil in wok or large skillet, and then add tofu strips along with approximately half of the stock. After sautéing for a few minutes add green onion, carrots and celery, and let cook (covered) until carrots are getting soft. After the vegetable stock in the wok is reduced, add collards, broccoli and remaining stock, covered and let cook until broccoli is cooked almost through.

In a stock pot cook udon noodles (use spaghetti noodles if you don't have udon noodles). After they are cooked, rinse with cool water, drained and then add to the stirfry.