Tofu and Vegetable Noodle Bowl
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 466 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 41 milligrams
- Sodium
- 560 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 8 grams
- Protein
- 23 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.