Prep 15 mins
Cook 20 mins
From Food Network Magazine.
- kosher salt
- 1 (12 ounce) package broccoli slaw mix
- 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 fresh ginger, peeled and minced
- 2 (5 ounce) packages shiitake mushrooms, sliced
- 2 cups low sodium vegetable broth or 2 cups mushroom broth
- 2 tablespoons soy sauce
- fresh ground black pepper
- 2 teaspoons cornstarch
- 1 (8 ounce) packagethin chinese noodles
- 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 and season with salt - 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 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 oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shitakes; stir-fry 3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3-4 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.
Really loved the idea of the broccoli slaw in this. Will use it often now! The flavor of the sauce was a bit light for our tastes but with some extra tamari and chili sauce on each of our servings it was good!