Ginger Noodles With Tofu

A Filling and delicious Asian-inspired Vegan Recipe from Every Day with Rachael Ray Magazine

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 (14 ounce) package tofu, extra-firm, cut into 3/4 inch cubes
•  salt and pepper
• 1⁄4 cup soy sauce
• 3  tablespoons ginger, finely grated
• 1  tablespoon  sesame oil
• 3⁄4 lb fettuccine pasta
• 1 1⁄2 tablespoons  vegetable oil
• 8  ounces mushrooms, sliced
• 12  ounces broccoli, cut into tiny florets and julienned stalks

Directions

1. Season the tofu with salt and pepper.
2. In a small bowl, combine the soy sauce, 1 tablespoon ginger and the sesame oil.
3. In a large pot, bring 4 quarts salted water and the remaining ginger to a boil. Add the pasta and cook until al dente. Drain, reserving 2 cups of cooking water. Return the pasta to the pot.
4. Meanwhile blanche the broccoli.
5. In a large nonstick skillet, heat the vegetable oil over medium-high heat. dd the tofu in a single layer and cook, undisturbed, until browned on one side, about 5 minutes. Repeat turning until all sides are browned. Transfer cooked tofu to a plate.
6. Add the mushrooms to the skillet and cook, stirring occasionally, until browned about 5 minutes.
7. Add the broccoli, mushrooms, ginger-soy mixture and reserved pasta water to the pasta and toss to coat. Divide the pasta and broth among 4 bowls. Top with tofu.