Chinese Noodles with Tofu

Total Time:
30 min
20 min
10 min

4 servings

  • 1/3 cup seasoned rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • Kosher salt
  • 1 red jalapeno pepper, halved and thinly sliced 1 tablespoon vegetable oil
  • 1 14 -ounce package firm tofu, drained, cut into 4 equal pieces and patted dry
  • 8 ounces sliced shiitake mushrooms (about 4 cups)
  • Freshly ground pepper
  • 1 10 - to 12-ounce package Chinese egg noodles
  • 1 bunch broccolini, trimmed and cut into 2-inch pieces
  • 1 tablespoon toasted sesame oil
  • 2 cups bean sprouts
  • 2 scallions, thinly sliced
  • Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.

  • Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.

  • Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.

  • Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.

  • Photograph by Ryan Liebe

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