Name: Tofu and Vegetable Noodle Bowl
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 8-ounce package thin Chinese noodles; 1 12-ounce package broccoli slaw; 2 teaspoons toasted sesame oil; 1 14-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes; 1/4 cup vegetable oil; 6 scallions, cut into 1-inch pieces; 1 tablespoon minced peeled ginger; 2 5-ounce packages sliced shiitake mushrooms; 2 cups low-sodium mushroom or vegetable broth; 2 tablespoons soy sauce; Freshly ground pepper; 2 teaspoons cornstarch

Directions

Bring a large pot of salted water to a boil. Add the noodles and broccoli slaw; cook, stirring, until the noodles are al dente and the slaw is tender, about 3 minutes. Drain and rinse under cold water, then transfer to a large bowl. Add the sesame oil, season with salt and toss.
Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible. Heat 2 tablespoons vegetable oil in a Dutch oven or large deep skillet over high heat. Add the tofu and cook, turning, until golden, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; season with salt.
Heat the remaining 2 tablespoons vegetable oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shiitakes; stir-fry3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3 to 4 minutes.
Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring, until thickened. Add the noodles and toss to coat.

Photograph by Charles Masters

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

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Tofu and Vegetable Noodle Bowl

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