Tofu & Vegetable Yaki Udon - cooking recipe

Ingredients

1 (9 1/2 ounce) package udon noodles
1 (16 ounce) package tofu, drained and cubed
3 green onions, chopped
1/2 cup shredded carrot
1 cup broccoli floret
3 tablespoons olive oil
3 tablespoons tamari soy sauce (or soy sauce)
1 pinch salt
1 pinch black pepper

Preparation

Bring 4 cups of lightly-salted water to a boil, and let the udon noodles simmer for about 5-6 minutes, and drain.
Put the udon noodles in a bowl and set aside.
Put the olive oil and tamari/soy sauce with a pinch of salt and pepper in the same pot to coat the vegetables and tofu, and let cook on medium heat while loosely covered to desired tenderness, about 10-12 minutes.
Uncover and add the cooked udon noodles, adding extra olive oil and tamari/soy sauce if needed. Stir until fully coated, then serve or freeze.