This baked dish is a fun and different way to prepare tofu and noodles. If you prefer your vegetables on the tender side, steam them briefly before baking them with the tofu.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Remove excess moisture from tofu by lining a baking sheet with a double layer of paper towels and placing the tofu in a single layer on top.
Cover steaks with another double layer of towels and place a baking sheet over the towels.
Weigh down baking sheet with cans from your pantry and set aside for 20 minutes.
Meanwhile, cook udon noodles slightly less than called for on package directions.
Drain and set aside.
Lightly oil a 9- x 13-inch casserole dish with cooking spray.
Evenly distribute noodles at bottom of dish.
Spread carrots, broccoli, corn, mushrooms, water chestnuts, and peppers evenly over noodles.
Pour broth over the top.
In a small bowl, make sauce by mixing plum jam, ginger, lemon juice and soy sauce together.
Arrange tofu over vegetables and spoon sauce over the top.
Cover and bake for 20 minutes.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.