Two-Broccoli Stir-Fry on Soba Noodles
2 cups broccoli florets
1 10-oz. bunch Broccolini, cut into 4-inch lengths
1 8-oz. pkg. soba noodles
½ cup fresh orange juice
¼ cup low-sodium soy sauce
1 Tbs. cornstarch stirred into ¼ cup water
1 Tbs. sugar, or to taste
¼ tsp. orange zest
2 Tbs. vegetable oil
1 cup cubed extra-firm tofu
1 Tbs. minced garlic
1 Tbs. minced fresh ginger
1 Tbs. toasted sesame oil
- Add broccoli and Broccolini to large pot of boiling water and blanch 2 minutes. Remove vegetables from water using slotted spoon; set aside. Add noodles to boiling water, and cook according to package directions. Drain, rinse under cold water and set aside.
- Stir together orange juice, soy sauce, cornstarch mixture, sugar and zest in bowl. Set aside.
- Heat vegetable oil in large nonstick skillet over medium-high heat. Stir-fry tofu 2 minutes, or until golden. Transfer to plate. Add garlic and ginger to skillet; stir-fry 30 seconds. Add broccoli and Broccolini; stir-fry 1 to 2 minutes, or until just tender. Stir in soy sauce mixture and tofu; stir-fry 1 minute, or until mixture begins to thicken. Remove from heat.
- Arrange noodles on platter; top with broccoli mixture, drizzle with sesame oil and serve.