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- 6 tablespoons soy sauce
- 1/4 cup oyster sauce
- 4 teaspoons sesame oil
- 1/4 cup water
- 1 1/2 teaspoons sugar
- 1/4 cup canola oil
- 2 carrots peeled, julienned
- 4 cups broccoli
- 1 package (14 ounces) extra-firm tofu, cut into cubes
- 4 garlic cloves, minced
- 3 teaspoons bottled minced ginger
- 1/2 of 13.25-ounces package whole wheat rotini
- 1 cup roasted cashew nut
Instructions
- Bring 5 cups water mixed with 1 tablespoon salt to boil in a large stockpot. Pour in dry rotini and cook until pasta is al dente.
- Meanwhile, combine soy sauce, oyster sauce, sesame oil, water, and sugar in a small bowl.
- Heat 4 tablespoons of canola oil in a large skillet. Stir-fry carrots and broccoli for 2 minutes. Add cubed tofu; stir-fry for 4 minutes. Add garlic and ginger and cook for 1 minute. Add sauce mixture. Stir to coat.
- Divide mixture in half. Place first half over noodles and stir to coat. Top with cashews just before serving. Place second half in 1 one-gallon freezer bag and freeze.
- When ready to serve, defrost in refrigerator and reheat in microwave. Top with roasted cashews, serve warm.