6 ounces Japanese buckwheat noodles or linguini
1 (12- to 14-ounce) package extra firm tofu, pressed, cut into 1x1/2x1/2-inch pieces*
1/2 cup matchstick-cut carrots
2 tablespoons fresh cilantro leaves
3 (1/4 cup) green onions, diagonally cut into 1-inch pieces
Prepare noodles according to package directions. Drain; return to pan. Toss with 1 Sauté Express® square; keep warm.
Melt 2 Sauté Express® squares in 10-inch nonstick skillet over medium heat just until bubbles begin to form.
Add tofu. Cook, turning occasionally, 5-7 minutes or until tofu is heated through and edges brown. Remove tofu from skillet; set aside. Keep warm.
Place carrots into same skillet. Cover; cook over medium heat 1-2 minutes or until crisply tender.
Add cooked noodles, cilantro and green onions. Toss until well coated.
Arrange noodle mixture in bowl or 4 individual bowls; top with tofu pieces.
*Substitute 1 pound chicken, beef or shrimp.
To press tofu, line plate with a few layers of paper towels. Place tofu on top and cover with another layer of paper towel. Top with another plate and medium-weight item, such as a can. Press down to remove water from tofu. For best results, press at least 30 minutes or overnight in refrigerator.