Chinese Noodle-Vegetable Bowl

From Food Network Magazine.

• Ready In: 35 mins
• Serves: 4

Ingredients

•  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) package  thin  chinese noodles

Directions

1. 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.
2. 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.
3. 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.
4. 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.