Friday, July 10, 2009

Shiitake and Cabbage Noodles with Tofu

This is a pretty standard Asian-ish noodle meal. Nothing particularly special about it. I used some great udon noodles that I found in the Asian aisle of Wegman's. I knew they would be good because the wrapper was entirely in Japanese and I had to guess by sight that they were udon. I was right, I win! This was good and we might make it again.

Note: I used broccoli slaw instead of a purely cabbage-based one because... well, that's just what I did. And I used fresh shiitakes instead of dried, so I added extra vegetable broth in place of the mushroom liquid.

tofu

Shiitake and Cabbage Noodles with Tofu
Cooking Light, September 2008

2 tablespoons seasoned rice vinegar
2 tablespoons low-sodium soy sauce, divided
1 teaspoon minced garlic
1 1/2 teaspoons dark sesame oil, divided
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/2 teaspoon minced peeled fresh ginger
1 (14-ounce) package firm tofu, drained and cut into 1/2-inch cubes
2 cups boiling water
1/2 ounce dried shiitake mushrooms (about 1/2 cup)
Cooking spray
4 cups angel hair slaw
1/2 cup sliced green onions
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles)

1. Combine vinegar, 1 tablespoon soy sauce, garlic, 1 teaspoon oil, Sriracha, and ginger in a bowl. Add tofu; toss gently to coat. Cover and chill 30 minutes.

2. Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse and slice mushrooms; set aside. Strain reserved liquid through a paper towel–lined colander into a bowl; discard solids.

3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add tofu mixture to pan; sauté 7 minutes or until liquid evaporates, stirring occasionally. Remove tofu from pan. Heat remaining 1/2 teaspoon oil in pan. Add remaining 1 tablespoon soy sauce, slaw, onions, and mushrooms to pan; sauté 2 minutes or until slaw wilts. Add reserved mushroom liquid, tofu mixture, and broth to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Place 3/4 cup noodles in each of 4 bowls. Pour 1 3/4 cups slaw mixture over each serving.

Yield: 4 servings

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