Udon Noodles With Walnuts And Pomegranates

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 (10 1/4 ounce) package udon noodles, dried
• 1 lb broccoli, cut into small florets (about 3 cups)
• 1 small red bell pepper, diced (about 1 cup)
• 2 tablespoons walnut oil, toasted, divided
• 12 ounces extra firm tofu, drained and cubed
• 2 garlic cloves, minced (about 2 tsp.)
• 1/4 cup walnuts, chopped
• 1 tablespoon maple syrup
• 1 cup pomegranate seeds, fresh
• 5 green onions, and green parts chopped (about 1/3 cup)

Recipe

• 1 cook noodles in boiling salted water 3 minutes. add broccoli and bell pepper, and simmer 2 minutes more. drain.
• 2 heat 1 tablespoon oil in skillet over medium heat. add tofu cubes, and cook 10 minutes, or until browned, turning occasionally. remove from heat, add garlic, and stir 30 seconds, or until garlic is fragrant. stir in walnuts, maple syrup, and remaining walnut oil.
• 3 toss pasta mixture with tofu mixture, pomegranate seeds, and green onions.